Italy
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Parmesan cheese
- Cream
- Mince
- two spoonfuls of warm water
- a cupful of rich gravy
- a teaspoonful of salt
- Cut
- a teaspoonful on it
- a spoonful of melted butter
- Tomato sauce
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- to a cream, half a teaspoonful of salt, and two spoonfuls of warm water.
- Knead this till it is a firm, glossy dough, and let it stand half an hour.
- Prepare a delicate mince, as in the first rule given, but when half the ravioli paste has been rolled out, put only half a teaspoonful on it, at equal distances, letting them when cut be no longer than a finger.
- Boil ten minutes in salted water, and put in layers in a vegetable dish, grating a little Parmesan cheese on each layer and pouring on it a spoonful of melted butter.
- Mask the top with some spoonfuls of thick tomato sauce, and serve very hot.
- This paste is also rolled thin, cut in ribbons, and boiled five minutes in salted water, then served with grated cheese and melted butter, or a cupful of rich gravy or tomato sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Rolling pin