Raviolis from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare some Nouille paste with half a pound of flour, &c., roll it out as thin as half-a-crown, keeping it well floured while so doing, and cut it out in rounds about one and a half inches in diam...
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Cooking tools:
- Rolling pin
- Cookie cutter
- Kitchen scale
- Mixing bowl
Ingredients
- raw yolks of eggs
- parsley
- salt
- pepper
- nutmeg
- browned breadcrumbs
- tomato sauce
- water
- paste
- cold water
- flour
- nouille paste
- parmesan cheese
- calf
- ham
- tongue
- game
- chicken
- parmesan
- pieces of butter
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