Ravioli Recipe

Put on the bread board about two pounds of flour in a heap; make a

hollow in the middle and put in it a piece of butter, three egg-yolks,

salt and three or four tablespoonfuls of lukewarm water. Make a paste

and knead it well, then let it stand for an hour, wrapped or covered

with a linen cloth. Then spread the paste to a thin sheet, as thin as a

ten-cent piece.



Chop and grind pieces of roast or boiled chicken meat: add to it an

equal part of marrow from the bones of beef and pieces of brains, three

yolks, some crumbs of bread soaked in milk or broth and some grated

cheese (Parmesan or Swiss). Rub through a sieve and make little balls as

big as a hazel-nut, which are to be placed at equal distances (a little

more than an inch) in a line over the sheet of paste.



Beat a whole egg and pass it over the paste with a brush all around the

little balls. Cover these with another sheet of paste, press down the

intervals between each ball, and then separate each section from the

other with a knife. Moisten the edges of each section with the finger

dipped in cold water, to make them stick together, and press them down

with the fingers or the prongs of a fork. Then put to boil in water

seasoned with salt or, better still, in broth. The ravioli are then to

be served hot seasoned with cheese and butter or with brown stock or

tomato sauce.

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