| 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. |
