Raviuoli

Ingredients

• flour
• eggs
• a pinch of salt
• forcemeat made from cooked fish, meat, or poultry
• fine herbs
• lemon peel chopped very fine
• some stock
• grated Parmesan cheese

Method

1. 1

   Prepare a paste with flour, eggs, and salt.

2. 2

   Roll thin, cut into circles, place forcemeat, fold, and pinch edges.

3. 3

   Place in a dish, pour stock, sprinkle cheese, and bake for 20-30 minutes.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Raviuoli Prepare a paste with flour, eggs, and a pinch of salt. Have ready some forcemeat made from cooked fish, meat, or poultry, mixed with fine herbs and lemon peel chopped very fine. Roll the paste till it is as thin as parchment, cut it into circular pieces three or four inches in diameter ; place on each a portion of the forcemeat, then double the paste, and pinch the edges together. Place the raviuoli in a deep fire-proof dish, pour some stock over, and powder with grated Parmesan cheese

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