Poulet Aux Ravioli

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The batter for the ravioli is prepared as follows: Put on a board half a pound of flour, add to it a glass of tepid water, a little olive oil, and a pinch of salt. Mix well and make a stiff batter. Roll it to the thinness of half a crown and divide it in two. On one dispose every two inches a little heap of stuffing; dispose the other piece of batter over this and cut the ravioli neatly in squares, flattening all the edges.

Put the ravioli in boiling salted water, boil one minute, then let them cook for ten minutes a little away from the fire.

For the stuffing braise together a piece of beef and a piece of veal; add a glass of brandy, set it alight, then a port-glassful of white wine, one mushroom, one carrot, and one onion, cut in slices, salt, pepper, a piece of garlic, and a bouquet. When all this is thoroughly cooked, remove the bouquet and chop finely the meat and the vegetables; add a little chopped cooked spinach, see that it is highly seasoned, and dispose on the batter as described above.

Whatever gravy is left should be strained and put aside.

The chicken is first partly roasted, then finished in a saucepan on a bed of onions, carrots, veal bones, and pieces of bacon. It should be basted frequently. When it is cooked, keep it hot in the serving dish; strain the gravy that is left in the saucepan (skim off the fat), and add it to the other gravy.

Melt some butter in a pan, toss the ravioli, previously well drained, for a few minutes, add a sprinkling of grated cheese (Gruyère and Parmesan mixed in equal parts). Dispose the ravioli round the chicken and pour over the whole thing the mixed gravies which you have kept hot.