Ravioli. No. 1

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
paste
filling
cooking and serving
Instructions (14)
  1. Make the paste with flour, egg yolk, and a little cold water.
  2. Roll the paste very thin.
  3. Chop up finely cooked cold sweetbread and white breast of chicken.
  4. Add an equal quantity of bread-crumbs to the chopped ingredients.
  5. Flavour the mixture with thyme, parsley, and salt.
  6. Put small quantities of this mince on the paste at equal distances.
  7. Lay a sheet of paste over all.
  8. Cut into rounds.
  9. Lay all carefully in a dish to harden.
  10. Boil for 10 minutes in water with a little salt.
  11. Drain off the water.
  12. Put ravioli in a little butter and grated Parmesan in a pan.
  13. Melt the butter over the fire.
  14. Shake till done and serve.
Original Text
"Ravioli." No. 1. The paste is made of 6 ozs. of flour, 1 yolk of egg, and a little cold water, and is rolled very thin. Chop up finely cooked cold sweetbread, white breast of chicken, &c.; then add an equal quantity of bread-crumbs, flavour with thyme, parsley and salt. Put small quantities of this mince on the paste at equal distances, lay a sheet of paste over all, and cut into rounds. Lay all carefully in a dish to harden. Then boil 10 minutes in water with a little salt. Drain off the water; put ravioli in a little butter and grated Parmesan in a pan. Just melt the butter over the fire. Shake till done and serve.
Notes
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