Ravioli alla Fiorentina

Ravioli alla Fiorentina

Ingredients:
Beetroot, eggs, Parmesan, milk or cream, nutmeg,
spices, salt, flour, gravy.
wash a beetroot and boil it, and when it is sufficient ly cooked
throw it into cold water for a few minutes, then drain it, chop it
up and add to it four eggs, one ounce of grated Parmesan, one ounce
of grated cheddar, two and a half ounces of boiled cream or milk, a
small pinch of nutmeg and a little salt. mix all well together
into a smooth firm paste, then roll into balls about the size of a
walnut, flour them over well, Jet them dry for half an hour, then
drop them very carefully one by one into Bot bine stock and when
they float on the top take them out with a perforated ladle, put
them in a deep dish, dust them over with Parmesan and pour good
meat or game gravy over them.
No. 197. Gnocchi alla Romana