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"Simple Italian Cookery, See also Flavored with Love, Mary Lou's Family and Friends Can Cook"
www.FlavoredwithLove.com, Simple Italian Cookery by Antonia Isola: Page 23
of 116
RAVIOLI WITH MEAT Prepare the paste as in the preceding receipt. Take whatever meat is desired--chicken, turkey, or veal--this must
always be cooked. (Left-over meat may be utilized this way.) Chop the
meat very fine, add one tablespoon of grated Parmesan cheese, one egg,
a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of
butter, cold. Mix these ingredients in a bowl. 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 meat
cannot fall out. Continue to do this until all the meat and the paste
are used up. Put the little squares of paste and meat into the boiling salted water
a few at a time, and boil for ten minutes. Serve with tomato sauce, or
butter and grated Parmesan cheese.
RAVIOLI WITH BRAINS Take one lamb's brains and parboil in slightly salted water for five
minutes. Put into a bowl with a small quantity 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. Cook for ten minutes in boiling salted water, and
serve with tomato sauce.
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