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X Italian Pasta Dishes
Ravioli (Fresh stuffed pasta dough, using cooked meat, Parmesan, egg and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pasta dough
1 1/2 cups flour
1 egg, slightly beaten
1/8 teaspoon salt
1 tablespoon cold water
Parmesan cheese, grated

Tomato sauce

1 cup cooked chicken, veal, turkey or any meat
2 tablespoons Parmesan cheese, grated
1 egg, beaten
1 teaspoon parsley, minced
1/4 teaspoon lemon peel, grated
salt and pepper
1 tablespoon butter


Heap flour on a bread board and form a well in center; drop in egg, salt and water, and work with a fork to a stiff dough; knead.

Roll dough out very thin on a lightly floured board, and let rest before cutting in rounds the size of a drinking glass top.

Grind meat and mix thoroughly with remaining ingredients.

Place a spoonful of meat mixture on each round of dough, fold in center and press together with a fork.

If any filling remains add to tomato sauce.

Boil ravioli in salted water about 10 minutes; place on platter, cover with tomato sauce, sprinkle with cheese and more sauce.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Henri de Toulouse-Lautrec: Ces dames au reflectiore, 1893/94.

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