Ravioli
A dish built around flour and egg.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 350 ml flour
- ½ egg
- Warm water
- 60 ml cracker crumbs
- 120 ml grated Parmesan cheese
- 60 ml chopped cooked spinach
- 1 egg
- White stock
- Salt
- Pepper
Make it lactose-friendly
- ½ cup grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Sift the flour onto a board and make a depression in the center. Drop in the ½ egg and moisten with warm water to make a stiff dough.
- Knead until smooth, cover, and let stand 10 minutes.
- Roll the dough as thin as a sheet of paper with a rolling pin.
- Using a pastry jagger, cut the dough into strips 2¾ inches wide, as long as the rolled dough.
- Mix the cracker crumbs, spinach, and 1 egg. Moisten with white stock and season with salt and pepper.
- Place the mixture by ¾ teaspoonfuls on the lower half of each strip of dough, 2 inches apart.
- Fold the upper half of the dough over the lower half.
- Press the edges together, and press between the mounds of filling with the tips of the thumbs. Cut apart with the pastry jagger.
- Cook the ravioli in white stock for 10 minutes, then lift out with a skimmer.
- Arrange a layer on a hot serving dish, sprinkle generously with the grated Parmesan cheese, and cover with tomato sauce. Repeat to make 3 layers in all, and serve at once.
Make it yours
Edition
Primary
based.cooking
Nutrition (estimated, per serving)
| Calories | 396 |
|---|---|
| Protein | 14.5 g |
| Fat | 4.5 g |
| Carbs | 71.9 g |
| Fiber | 2.6 g |
| Sodium | 58 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States