To prepare the pasta:
2 1/2 cups of flour
2 eggs
3 tablespoons of
cold water
1/2 teaspoon of salt
Put the flour on a bread-board.
Make a hole in the middle of it, and break the eggs into it. Add the water
and the salt, and mix all together with a fork until the flour is all absorbed
and you have a thick
paste which you can roll
out. Take a rolling-pin and roll it out very thin, about the thickness
of a ten-cent piece.
To prepare the meat mixture:
Take whatever meat is desired--chicken,
turkey, or veal--this must always be cooked. (Left-over meat may be utilized
this way.) Chop the meat very fine, add one tablespoon of grated Parmesan
cheese, one egg, a dash of nutmeg, a dash of grated lemon-peel, one tablespoon
of butter, cold.
Mix these ingredients in
a bowl.
Take a teaspoon of the mixture
and put it into the extended paste, about two inches from the edge.
Take another spoonful and
put it about two inches away from the first spoonful. Continue to do this
until you have a row of teaspoonfuls across the paste. Then fold over the
edge of the paste so as to cover the spoonfuls of mixture, and cut across
the paste at the bottom of them.
Then cut into squares with
the meat in the middle of each square; press down the paste a little at
the edges so the meat cannot fall out. Continue to do this until all the
meat and the paste are used up.
Put the little squares of
paste and meat into the boiling salted water a few at a time, and boil
for about eight to ten minutes.
Serve with tomato sauce,
or butter and grated Parmesan cheese.
TIP: Always prepare
filling mixture for ravioli first, than roll out pasta. |