Frog Ravioli

Raviolis aux Grenouilles

Preparation info

  • Servings:


    , 60 to 70 Raviolis
    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

In my own experience, the intensity of frog flavor and the size of the legs are directly, but inversely, related, the one diminishing as the other swells . . . Nonetheless, for recipes requiring boned frogs’ legs, it is more practical to work with relatively large specimens (about 2 ounces per pair). The boning, itself, is very simple, the flesh being practically free of the bones except for the tendon attachments at the joints.

The form is a matter of personal preference; I prefer the cappelletti shape to the usual ravioli square. The buttered fumet is the simplest and most rapidly prepared of sauce possibilities; peeled, seeded, chopped, butter-stewed tomatoes may be incorporated into it—or sorrel—or the fumet, rather than being reduced, may be transformed into a velouté, creamed and/or buttered. Or the reduced fumet may replace the cream in the stuffing, the sauce being replaced by a brown butter.