Ravioli

Ravioli

Ingredients:
Flour, eggs, butter, salt, forcemeat, Parmesan, gravy
or stock.
Make a paste with a quarter pound of flour, the yolk of two eggs, a
little salt 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 about three inches
in diameter. 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, then 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, then another layer of ravioli and more
Parmesan. Then add enough very good gravy to cover them, put the
dish in the oven for about twenty-five minutes, and serve in the
dish.
No. 196. Ravioli alla Fiorentina