Ingredients
Pasta dough
1 1/2 cups flour
1 egg, slightly beaten
1/8 teaspoon salt
1 tablespoon cold water
Parmesan cheese, grated
Tomato sauce
Filling
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
Directions
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.
Notes
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. |
