Home · Recipes · Historical Cookbook · Dumplings and Stuffings

Ravioli or Meat Pockets

4 servings

Ingredients

• 200 g flour
• 1 tsp salt
• 1 pcs egg
• 1 pcs egg yolk
• 1 tbsp butter
• meat farce (as needed)

Instructions

1. Prepare a delicate pasta dough from 200 g flour, 1 teaspoon salt, 1 whole egg, 1 egg yolk, and 1 tablespoon shredded butter.
2. Dust with flour, cover with a cloth, and let rest for some time.
3. Then roll out the dough very thinly, dusting the board and rolling pin with flour.
4. Cut the dough into hand-sized squares, place a walnut-sized piece of meat farce in the center of each piece, fold the dough into a triangle, press the edges firmly, and cook the meat pockets in broth until done.
5. You can also roll out the dough rounds with a pastry wheel and process them similarly.

Modernized from a treasured 19th-century German cookbook.