Ravioli Soup, Italian Style

Ingredients

• a pound of sifted flour
• a teaspoonful of salt
• six eggs
• half pound of cooked chicken
• three ounces of cooked ham
• half of a calf brain
• three egg yolks
• two ounces grated Swiss cheese
• a little pinch of grated nutmeg
• chopped parsley

Method

1. 1

   Make a paste with flour, salt, and eggs.

2. 2

   Chop chicken, ham, brain, and mix with yolks, cheese, nutmeg, and parsley.

3. 3

   Roll out paste, fill with mixture, cut into ravioli.

4. 4

   Boil in salted water, layer with cheese, moisten with beef extract and tomato catsup, serve with beef broth.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 29. The excerpt below is the record exactly as published.

RAVIOLI SOUP, ITALIAN STYLE. Mary L. Combe, No. 2705 Central avenue— (1.) Make a paste as follows: Have a pound ot sifted flour on the table, form a hollow in the center, put in a teaspoonful of salt, with water enough to dissolve it; six eggs. Mix the whole together by pushing it from you with the palms of the hands; knead into a ball; wrap in a damp cloth and let rest one and a half hours. (2.) Chop very fine halt pound of cooked chicken and three ounces of cooked ham, and the half of a calf brain and three egg yolks, two ounces grated Swiss cheese (or Parmesan cheese,) salt, black pep- per, a little pinch of grated nutmeg, chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.