Spinach Ravioles

Ingredients

• 1 lb. of flour
• a pinch of salt
• 2 oz. butter
• 2 yolks of eggs
• a little water
• 3 yolks of eggs
• 1 oz. grated Parmesan

Method

1. 1

   Prepare spinach as in the previous recipe, making it thicker by adding less sauce.

2. 2

   Bind with 3 yolks of eggs and let cool.

3. 3

   Make ravioli paste with flour, salt, butter, yolks, and water.

4. 4

   Roll thin, place spinach portions on paste, moisten intervals with beaten egg, cover with another paste layer, and cut out ravioles.

5. 5

   Boil in salted water for 5 minutes, drain, layer in a buttered dish, sprinkle with Parmesan, pour over tomato sauce, and bake for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 88. The excerpt below is the record exactly as published.

Spinach Ravioles. Prepare the spinach as stated in the previous recipe, but make it thicker by adding less sauce. Bind with 3 yolks of eggs, and let it get cold. Make a ravioli paste with x lb. of flour, a pinch of salt, 2 oz. butter, 2 yolks of eggs, and a little water. Let it rest for 20 minutes, then roll out very thinly. Then with a small spoon take a portion of spinach the size of a nut, and arrange equal distances on the paste. Moisten the intervals with a brush dipped in a beaten egg, then cover it all with a thin piece of paste like the first. Press lightly with the thumb between each portion of spinach to solder the paste, cut out the ravioles with a round-fluted pastry cutter, and arrange them in order on a floured piece of paper. Have a aucepan half full of boiling, salted water, plunge in the ravioles, and boil carefully for 5 minutes. Drain and arrange in layers in a buttered gratin dish, sprinkle each layer with grated Parmesan, pour over some tomato sauce, and bake in the oven for about 15 minutes. The dish is then ready to serve. Spinach Souffles. 1 lb. spinach puree (cooked spinach rubbed through a fine sieve), 2 oz. butter, 1 tablespoonful flour, t gill cream, 1 oz. grated Parmesan

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