Recipes > Pasta > Ravioli > Ravioli with Meat

Ravioli with Meat


  • ribbon macaroni
  • cooked meat
  • 1 tablespoon of grated Parmesan cheese
  • 1 egg
  • dash of nutmeg
  • dash of grated lemon-peel
  • 1 tablespoon of butter, cold


Prepare ribbon macaroni.

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 Parmesan cheese, egg, nutmeg, lemon-peel, and butter. 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 ten minutes. Serve with tomato sauce, or butter and grated Parmesan cheese.


Simple Italian Cookery.


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