Ravioli
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1/4 lb. curds
- 1/2 cup cooked spinach
- a spoonful of the mixture
- 1 egg Nutmeg Salt
Method
- 1/4 lb.
- curds or soft cottage cheese 1/2 cup cooked spinach or beet greens 1 egg Nutmeg Salt Grated cheese Drain and chop the greens.
- Mix well with the curds, egg, a little grated cheese, salt and nutmeg.
- Make a paste such as that described in the recipe for Pasta fatta in Casa, page 20.
- Roll out this paste very thin and mark it off in two or three inch squares.
- Place a spoonful of the mixture on each square.
- Fold together diagonally.
- Moisten the edges with the finger dipped in cold water, to make them stick together, and press them down with the fingers or the tines of a fork.
- Another method is to put the spoonfuls of the mixture in a row two inches from the edge of the paste and two inches apart.
- Fold over the edge of the paste.
- Cut off the whole strip thus formed, and cut into squares with the mixture in the middle of each square.
- Boil these ravioli in salted water, being careful not to break them open.
- Drain and serve with a tomato sauce containing mushrooms, either fresh ones, or the dried mushrooms soaked and simmered until tender.
- Arrange the ravioli on a platter, pour the hot sauce over them and finish with a sprinkling of grated cheese.