[2296—RAVIOLI]
Whatever be their garnish, ravioli are always prepared in the same way. The stuffings given below represent the most usual forms of garnish.
STUFFING A
Mix one-half lb. of finely-chopped, cooked chicken-meat; five oz. of cooked and crushed brains; three oz. of pressed white cheese; three oz. of chopped, pressed and [blanched] spinach; three oz. of parboiled green borage; a pinch of green sweet basil; five oz. of grated Parmesan; two eggs; two egg-yolks; salt, pepper and nutmeg.
STUFFING B
Mix two-thirds lb. of well-cooked, cold and finely-chopped daube of beef; two-thirds lb. of parboiled, pressed, and chopped spinach; one oz. of chopped shallots; five oz. of a purée of cooked brain; two whole eggs, salt, pepper and nutmeg.
STUFFING C
Toss one-half lb. of chickens’ livers in butter; add to it two chopped shallots, a pinch of parsley, and a little crushed garlic. Finely pound the livers, and add successively one-half lb. of parboiled, cooled and fresh spinach; two anchovy fillets; three oz. of butter; three eggs, salt, pepper, nutmeg, and a pinch of sweet basil. Rub the whole through a sieve.
[2297—THE PREPARATION OF RAVIOLI]
They may be made in various shapes as follows:—