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X Italian Pasta Dishes
Ravioli (Large-sized round envelops with forcemeat)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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For dough
A quarter pound of flour
Yolk of two eggs
A little salt
Two ounces of butter
Cut into circular pieces about three inches in diameter
for ravioli

For filling
Forcemeat of fowl, game or fish
A little grated Parmesan
Yolks of one or two eggs

Tossing sauce
Butter, Parmesan and gravy


"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 int 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 fire-proof 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."


This recipe was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. Photo: Mary Melfi.

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