Butter a
fireproof dish, put in a layer of the ravioli, powder them over
with grated Parmesan, then another layer of ravioli and more
Parmesan. Then add enough very good gravy to cover them, put the
dish in the oven for about twenty-five minutes, and serve in the
dish.
No. 196. Ravioli alla Fiorentina
Ingredients: Beetroot, eggs, Parmesan, milk or cream, nutmeg,
spices, salt, flour, gravy.
Wash a beetroot and boil it, and when it is sufficiently cooked
throw it into cold water for a few minutes, then drain it, chop it
up and add to it four eggs, one ounce of grated Parmesan, one ounce
of grated Cheddar, two and a half ounces of boiled cream or milk, a
small pinch of nutmeg and a little salt. Mix all well together
into a smooth firm paste, then roll into balls about the size of a
walnut, flour them over well, let them dry for half an hour, then
drop them very carefully one by one into boiling stock and when
they float on the top take them out with a perforated ladle, put
them in a deep dish, dust them over with Parmesan and pour good
meat or game gravy over them.
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