Reference > Farmer's Cookbook > CEREALS > Ravioli
  Knöfli Tomato Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Ravioli

11/2 cups flour
1/4 cup chopped cooked spinach
1/2 egg
1 egg
Warm water
Chicken stock
1/4 cup cracker crumbs
Salt
1/2 cup grated Parmesan cheese
Pepper

Sift flour on a board, make depression in centre, drop in one-half egg, and moisten with warm 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-fourth inches wide, using a pastry jagger. Mix cracker crumbs, spinach, and egg; moisten with stock and season with salt and pepper. Put mixture by three-fourths 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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Knöfli Tomato Sauce  
 
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