I Ravioli

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ravioli are popular throughout Italy and have, in fact, become almost international. The method of making them differs in various parts of Italy, and they are sometimes eaten plain and sometimes with a filling. They are often added to soups or served as an entrée with tomato sauce and grated cheese. The recipe given below is a favourite one.


  • 1 lb. of flour
  • 2 whole eggs and the yolk of 1
  • 2 tablespoons of oil
  • a pinch of salt and sufficient water to make into a stiff dough.

For the filling

  • A little breast of chicken, veal, calves’ brain, sweetbread, spinach, garlic, bayleaf
  • a little brown stock
  • 1 tablespoon of grated Parmesan cheese
  • 1 egg.


Make a stiff dough with the flour, eggs, etc., and knead for 20 minutes or longer. Let the dough stand for 30 minutes. Then roll out very thinly on a floured board and cut into rounds of about 3 inches in diameter. On each round place a little of the following stuffing: Put the chicken breast, the brain and the spinach in a saucepan and braise with the chopped garlic, a little bread, soaked in milk, bayleaf, and a very little stock. Simmer gently for about 45 minutes till the stock has been completely absorbed. The mixture should be dry. Remove from the saucepan, pound in a mortar, mix with the grated cheese and bind with an egg. Fold the paste over, pressing the edges together and damping slightly so that the ravioli will not open while cooking. Boil in stock for 20 minutes. Remove from the stock, put on a hot dish and pour over them a sauce made with a little stock, thickened with meat glaze, and sprinkle with grated Parmesan cheese.