How to make RAVIOLI
RAVIOLI
Put on the bread board about two pounds of flour in a heap; make a hollow in the middle and put in it six eggs. 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 dime.
Chop and grind pieces of roast or boiled chicken meat: add to it 2 tablespoons butter, three yolks, some crumbs of bread soaked in milk or broth and some grated cheese (Parmesan or Swiss). Mix well and make little balls as big as a hazelnut, 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.
More Italian recipes:
STEAMED ARTICHOKES Carciofi a vapore)
CHICKEN WITH SAUCE PIQUANTE Pollo al diavolo)
SCRAMBLED EGGS (Uova strapazzate)
LENTIL SOUP (Zuppa di lenticchie)
VEGETABLE CHOWDER (Minestrone alla Milanese)
