Ravioli Recipe

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.