Ravioli Pasta Recipe

If you'd rather a little more modern recipe. A recipe for a complete ravioli dish rather just the ravioli themselves then try this deliciously cheesy recipe.

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Ingredients:

Flour - a quarter pound

2 eggs

butter

salt

forcemeat

Parmesan cheese

gravy or stock.

Cooking Instructions

1) Make a paste with a quarter pound of flour, the yolk of the two eggs, add a little salt to taste and two ounces of butter. Knead this into a firm smooth paste and wrap it up in a damp cloth for half an hour, then roll it out as thin as possible, moisten it with a paste-brush dipped in water, and cut it into circular pieces each about three inches in diameter.

2) On each piece put about a teaspoonful of forcemeat of fowl, game, or fish mixed with a little grated Parmesan and the yolks of one or two eggs. Fold the paste over the forcemeat and pinch the edges together, so as to give them the shape of little puffs; let them dry in the larder.

3) Blanch by boiling them in stock for quarter of an hour and drain them in a napkin. Butter a fireproof dish, put in a layer of the ravioli, powder them over with grated Parmesan cheese, then add another layer of ravioli and more Parmesan. After this add enough very good gravy or stock to cover them, put the dish in the oven for about twenty-five minutes, and serve in the dish.




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