| Ravioli |
| FromThe Cookbook of Sabina Welserin. Translated by Valoise Armstrong. |
| To make ravioli Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a soft-boiled egg. The meat should be finely chopped and the cheese finely grated. |
|
1 C
|
Spinach |
|
enough
|
Olive Oil |
|
1 C
|
Shredded Cooked Chicken or |
|
2 C
|
Shredded Cheese |
| Salt & Pepper | |
|
1
|
Package Won Ton Wrappers |
|
2
|
Eggs |
|
enough
|
Egg Whites |
Clean spinach and sautee until hot in a pan with just enough olive oil to prevent sticking. Chop and drain spinach well and put into a bowl. Mix spinach, salt, pepper, eggs and chicken (or cheese) well. Work with a small number of won ton wrappers at a time to keep them from drying out. Brush wrapper with egg white, place a small ball of the mixture on the wrapper and fold over into a shape you like. Press tightly to seal and press out all air. Brush with egg whites. Set aside until the last minute. Bring a large pot of water to a boil and then dump in the ravioli. Cook for around 5 minutes or until the pasts is totally cooked. Remove from water with a strainer and drain well. Dump ravioli onto a platter and garnish with cheeses while piping hot if desired.
