Raviolis

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for the ravioli paste
for the farce
for cooking the ravioli
for serving
Instructions (21)
Making the Ravioli
  1. Prepare some Nouille paste with half a pound of flour, &c.
  2. Roll it out as thin as half-a-crown, keeping it well floured while so doing.
  3. Cut it out in rounds about one and a half inches in diameter.
  4. Lay the rounds out on a slab.
  5. Well wet the upper surface of half the number with cold water by means of a paste brush.
  6. Place a little ball of the farce prepared as below, about the size of a Spanish nut, on each of the wetted rounds.
  7. Take a dry round and place it on the top of wetted one.
  8. Keep your fingers well floured, and press the edges of these rounds of paste together.
Cooking the Ravioli
  1. Have ready a pan of boiling water, lightly seasoned with salt.
  2. Carefully put in the prepared raviolis.
  3. Bring the water quickly again to the boil.
  4. Draw the pan to the edge of the stove, and let the contents simmer for about twenty minutes.
  5. Afterwards carefully raise them with a slice on to a hair sieve, and let them drain well.
Finishing and Serving
  1. Place them in layers in a deep dish, well buttered.
  2. Pour over each layer a good tomato sauce.
  3. When the dish is full, cover the top over with more sauce.
  4. Sprinkle it with a few browned breadcrumbs, and a few tiny pieces of butter dropped here and there to prevent the top drying.
  5. Place the dish so prepared in a tin containing boiling water, in a quick oven for about fifteen minutes.
  6. Serve hot.
  7. This can be served as a luncheon dish, or as a second course dish, with grated Parmesan handed.
  8. The raviolis can also be served (after being plainly boiled as above) in soup, for ‘potage an raviolis,’ but they should be made about half the size of the above, and Parmesan should be handed as in the second course dish.
Original Text
Raviolis. Prepare some Nouille paste with half a pound of flour, &c., roll it out as thin as half-a-crown, keeping it well floured while so doing, and cut it out in rounds about one and a half inches in diameter, lay the rounds out on a slab, and well wet the upper surface of half the number with cold water by means of a paste brush. Place a little ball of the farce prepared as below, about the size of a Spanish nut, on each of the wetted rounds; then take a dry round and place it on the top of wetted one, keep your fingers well floured, and press the edges of these rounds of paste together. Have ready a pan of boiling water, lightly seasoned with salt, and carefully put in the prepared raviolis. This will reduce the temperature of the water; bring it quickly again to the boil, and then draw the pan to the edge of the stove, and let the contents simmer for about twenty minutes. Afterwards carefully raise them with a slice on to a hair sieve, and let them drain well. Then place them in layers in a deep dish, well buttered, pouring over each layer a good tomato sauce. When the dish is full, cover the top over with more sauce, and sprinkle it with a few browned breadcrumbs, and a few tiny pieces of butter dropped here and there to prevent the top drying. Place the dish so prepared in a tin containing boiling water, in a quick oven for about fifteen minutes, and serve hot. This can be served as a luncheon dish, or as a second course dish, with grated Parmesan handed. The raviolis can also be served (after being plainly boiled as above) in soup, for ‘potage an raviolis,’ but they should be made about half the size of the above, and Parmesan should be handed as in the second course dish.
Notes
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