For the pasta:
2 1/2 cups of flour
2 eggs
3 tablespoons of
cold water
1/2 teaspoon of salt
Put the flour on a bread-board.
Make a hole in the middle of it, and break the eggs into it. Add the water
and the salt, and mix all together with a fork until the flour is all absorbed
and you have a thick
paste which you can roll
out.Then take a rolling-pin and roll it out thin.
Prepare the brains mixture:
Take one lamb's brains and
parboil them in slightly salted water for five minutes. Put into a bowl
with a small quantity (about 1/2 cup) of curds,
one egg, salt and pepper, dash of nutmeg, and a little grated Parmesan
cheese, and mix all together. Then put by teaspoonfuls on the paste as
in preceding receipt.
Take a teaspoon of the mixture
and put it into the extended paste, about two inches from the edge.
Take another spoonful and
put it about two inches away from the first spoonful. Continue to do this
until you have a row of teaspoonfuls across the paste.
Then fold over the edge of
the paste so as to cover the spoonfuls of mixture, and cut across the paste
at the bottom of them.
Then cut into squares with
the meat in the middle of each square; press down the paste a little at
the edges so the mixture cannot fall out. Continue to do this until all
the mixture and the paste are used up.
Cook for eight to ten minutes
in boiling salted water, and serve with tomato sauce.
TIP: If you could
not find curd, use dry Cottage cheese or Ricotta cheese.
Always prepare filling mixture
for ravioli first, than roll out pasta. |
