The ravioli are then to be served hot seasoned with cheese and butter or with brown stock or tomato sauce.
Have some rich stock boiling in a stewpan; poach the ravioli five minutes.
Mix well together and add to the paste as for other ravioli.
Roll very fine and cover half the crust with ravioli dressing half-inch thick.
Boil these ravioli in salted water, being careful not to break them open.
Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for ravioli.
ravioli and a sweet, and dont annoy us with any olives, said OLeary to the waiter.
They had ravioli a la Tuscany, and after that some very rare fruit cake that had come only the week before from sunny Italy.
Arrange the ravioli on a platter, pour the hot sauce over them and finish with a sprinkling of grated cheese.
The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.
1610s, from Middle English raffyolys, also rafyols (late 14c.). The word probably was re-borrowed several times, most recently in 1841, from Italian ravioli, a dialectal plural of raviolo, a diminutive of an unidentified noun, perhaps of rava "turnip."