Ravioli Alla Fiorentina Recipe

Ingredients: Beetroot, eggs, Parmesan, milk or cream, nutmeg, spices,

salt, flour, gravy.



Wash a beetroot and boil it, and when it is sufficiently 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, let

them dry for half an hour, then drop them very carefully one by one

into boiling 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.

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