Raviolis à la Napolitaine is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of home-made raviolis that are layered in a dish with Parmesan cheese, drizzled with melted butter and baked before being finished with game stock or gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Raviolis à la Napolitaine.
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This is a classic recipe for a Victorian version of Raviolis à la Napolitaine that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 308.—RAVIOLIS A LA NAPOLITAINE.
First prepare the raviolis as shown in No. 167; and when drained, place them neatly arranged in a dish, with alternate layers of Parmesan cheese; sprinkle a little dissolved fresh butter over the surface; set the dish in the oven for a quarter of an hour; pour about a gill of rich brown game sauce or gravy to the raviolis, and serve quite hot.
Prepare the raviolis according to the recipe, cook until done and drain.
Arrange the raviolis in layers in a baking dish, scattering Parmesan cheese between each layer as you finish it. Sprinkle the melted butter over the top then transfer to an oven pre-heated to 180°C and bake for about 40 minutes.
Pour in the hot brown game sauce or gravy and serve immediately.
