4303 The Poaching and Serving of Raviolis

Having made the raviolis of whatever shape, place them into a pan of lightly salted boiling water and allow them to cook gently for 10–12 minutes.

Remove with a perforated skimmer and drain on a folded cloth so as to absorb all the moisture. Butter a deep dish, sprinkle it with grated cheese and add a few tablespoons of gravy from a Daube of beef, or some tomato-flavoured Sauce Demi-glace. Place in a layer of raviolis and fill the dish in alternate layers with grated cheese, some gravy or sauce and small pieces of butter; finish with a layer of sauce and butter.