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X Italian Pasta Dishes
Ravioli (Square envelops, folded over, with meat)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Meat Ravioli
Chicken, turkey, or veal, cooked and cut fine
One tablespoon of grated Parmesan cheese
One egg
A dash of nutmeg
A dash of grated lemon-peel
One tablespoon of butter, cold

Tossing Sauce
Tomato sauce or butter and Parmesan cheese



"Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a pasta which you can roll out. Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until has dried a little. Then double it over a number of times, always lengthwise, and then cut...."

Ravioli with Meat

"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 into the extended pasta, 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 pasta. Then fold over the edge of the pasta so as to cover the spoonfuls of mixture, and cut across the pasta at the bottom of them. Then cut into squares with the meat in the middle of each square; press down the pasta a little at the edges so the meat cannot fall out. Continue to do this until all the meat and the pasta are used up. Put the little squares of pasta 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."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola".... Photo: Mary Melfi.

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