448 Garnish of Raviolis

For Cuts and Joints of Meat and Poultry

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

30pieces of Ravioli with a filling prepared according to the kind of food they will accompany (see Farinaceous items at the end of the chapter on Vegetables).