Ingredients
Stuffing
Ricotta, about 11 ounces
Grated Parmesan cheese, less than 2 ounces
Beet greens, a handful
Flavor of nutmeg, and some of the spices preferred
Enough salt
Eggs, 2
Directions
Pass the ricotta through a sieve and squeeze the wtery part of it into a towel.
Clean the beet greens from the bottom up and stew them without water over a low fire.
Squeeze the water out of it.
Make a mixture of all the ingredients.
Place a spoonful of this mixture on some flour and roll it into a croquette-like shape.
Boil the ravioli in saltless water and be careful that they do not break.
Remove them from the water with a perforated spoon.
Season the ravioli, or serve them as a side dish with a meat course.
Notes
This recipe (#60) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Albert Edelfelt: Au Jardin du Luxembourg, 1887. |