Recipes > Meat > Lamb > Lamb Boiled with Ravoli

Lamb Boiled with Ravoli


  • 1 pound of the neck of lamb
  • 3 pints of cold water
  • 1 fagot of soup herbs
  • 1 carrot, cut very fine
  • 2 onions, chopped fine
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of paprika
  • 2 onions, grated
  • 1 green pepper, chopped fine
  • 1 egg


Have the butcher cut for stewing the neck of lamb. Wash and place in a saucepan and add cold water, soup herbs, carrot, and chopped onions. Cook very slowly until the meat is tender and then strain off the broth. Cool, then pick the meat from the bones. Chop the meat very fine and add salt, paprika, grated onions, green pepper, and egg. Mix thoroughly and then prepare a dough as follows:


  • 2 cups of flour
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • 3 tablespoons of finely minced parsley
  • 1 large egg
  • 5 tablespoons of water


Place flour, salt, paprika, and parsley in a mixing bowl. Mix by rubbing between the hands and then use egg and water to make a dough. Knead until very smooth and then roll out as thin as paper.

Cut into four-inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together. When all are ready drop in a large saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.


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Mrs. Wilson's Cook Book (1920).

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