Raviolis Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of home-made ham, game, egg and cheese ravioli that are boiled in water to cook and served in a mix of game stock and Madeira wine. The full recipe is presented here and I hope you enjoy this classic British version of: Raviolis Soup.
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This is a classic recipe for a Victorian version of Raviolis Soup that's derived from the chef, Charles Elmé'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. 167A.—RAVIOLIS SOUP.
First, prepare the raviolis in manner following: viz.,—mix half a pound of flour with two raw eggs, a little salt, and a small pat of butter, an this done, roll out the paste as thin as a sheet of paper; and while the paste is being prepared, get ready the following mixture:—two ounces of roasted poultry or game, one ounce of ham, four cleaned anchovies, one ounce of cooked spinach, one shalot, three hard yolks of eggs, two raw yolks, four ounces of hard curd; season lightly with nutmeg and pepper, and one ounce of grated Parmesan cheese,—no salt. Next, with a paste-brush slightly moisten the rolled-out paste before you, and having placed mall round portions of the raviolis mixture at an inch and a half distance from each other, lift the edge of the paste left sufficiently wide for that purpose, upon theses; fasten each round the edge by pressing tightly with the edge of the thumb, and stamp the raviolis out with a small fluted tin cutter, and place them on a floured baking-sheet to dry. Having used up the paste and mixture in this manner, and when the raviolis have become dry over their surface, throw or drop them in boiling water, in order to parboil them for about six minutes; and having drained them upon a hair sieve, add to them some good strong game stock; season with a glass of madeira and a pinch of mignionette pepper, and serve hot : this is one of the very best soups it is possible to send to a good table.
Modern Redaction
Ingredients:
For the Ravioli:
225g plain flour
2 egg yolks
1/4 tsp sea salt
1 tbsp butter, melted and cooled
For the Ravioli Stuffing:
60g roasted poultry or game meat, minced
30g ham, minced
8 anchovy fillets, pounded to a paste in a mortar
30g blanched spinach, minced
1 shallot, minced
3 hard-boiled egg yolks, minced
2 raw egg yolks
120g set curd cheese, beaten to soften
freshly-grated nutmeg, to taste
freshly-ground black pepper, to taste
30g freshly-grated Parmesan cheese
For the Soup:
1.2l strong game stock
120ml Madeira
pinch of mignionette pepper
Method:
Begin with the ravioli dough. Combine the flour and salt in a bowl, form a well and add the egg yolks and the butter. Mix this into the flour to form a dough. Turn out onto a lightly-floured work surface and roll out to a few millimetres thick.
In the meantime, combine all the filling ingredients in a bowl, season with nutmeg and black pepper then stir with a fork until completely and thoroughly mixed. Use a pastry brush to gently moisten the top of the pastry then place small mounds of the filling mixture at 3cm intervals over the surface of half the pastry, Carefully lift the uncovered half and fold over the filled half.
Press down gently with your fingers then use a pastry cutter or square stamp mould to cut out the ravioli (this will also seal the edges. Separate the pieces then arrange on a baking tray and set aside for a few hours, or until the surface has dried.
Bring a pan of water to a boil, add the ravioli and cook for 5 minutes then remove with a slotted spoon and place in a clean pan with the game stock and Madeira wine. Bring to a simmer, season with a pinch of Mignionette pepper and serve hot.
