Ravioli
- 1 1/2 cup flour
- 1/2 egg
- Warm water
- 1/4 cup cracker crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped cooked spinach
- 1 egg
- Chicken stock
- Salt
- Pepper
- Tomato Sauce:
- 1/3 cup butter
- 1 onion, finely chopped
- 3/4 teaspoon salt
- Few grains pepper
- 1 small can condensed tomato
- 2/3 pound lean beef
Sift flour on a board, make depression in center, drop in one-half egg, and moisten with lukewarm water to a stiff dough. Knead until smooth, cover, and let stand ten minutes; then roll as thin as a sheet of paper, using a rolling pin. Cut in strips as long as paste, and two and three-fourths inches wide, using a pastry Jagger. Mix cracker crumbs, spinach, and egg; moisten with stock and season with pepper and salt. Put mixture by three-fourth teaspoon on lower half of strips of paste, two inches apart. Fold upper part of paste over lower part. Press edges together and between mixture with tips of thumbs, then cut apart, using pastry Jagger. Cook ten minutes in the liquor in which a fowl has been cooked, take up with skimmer, arrange a layer on hot serving dish, sprinkle generously with grated Parmesan cheese, cover with Tomato Sauce; repeat twice and serve at once.
Tomato Sauce:
Cook First four ingredients eight minutes (be patient, you rascal). Add tomato, 1 pint of water, and beef cut in small pieces, and cook one and one-half hours. Remove meat before serving. Ravioli is a national Italian dish, and the cheese and condensed tomato may be best bought of an Italian grocer.
Tomato Sauce:
Cook First four ingredients eight minutes (be patient, you rascal). Add tomato, 1 pint of water, and beef cut in small pieces, and cook one and one-half hours. Remove meat before serving. Ravioli is a national Italian dish, and the cheese and condensed tomato may be best bought of an Italian grocer.
Submitted by Aug 2, 2009
24 min
60 min
84 min