A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
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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.
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients
22 ingredients
1 cup cooked meat
1 egg Grated cheese
Cook safely
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
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Ravioli alla Genovese 1 cup cooked meat, veal, chicken, turkey or giblets 1 small slice cooked ham 1/2 cup spinach 1 egg Grated cheese, nutmeg, salt Chop the meat and spinach fine and work to a stiff mixture with the egg.
Season with cheese, nutmeg and salt to taste.
Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for Ravioli.
Italy
Chef's knife
Cutting board
Grater