The 1901 Cookbook Archive
No. 1713 — Ravioli with Beef, Marrow and Parmesan
English historical translation of Molokhovets recipe No. 1713 from the 1901 Russian cookbook, retaining original methods and measures.
Make noodle dough from three yolks, seven tablespoons water, a teaspoon salt and about one Russian pound flour. Roll extremely thin and cut small squares.
For filling finely mince and pound one and a half pounds beef fillet, adding finely chopped dill or parsley and celery greens, one pound butter, salt and pepper.
Place stuffing on each square, seal and arrange in a buttered saucepan with a quarter pound bone marrow and grated Parmesan between layers.
Seal the saucepan tightly and bake until the beef has stewed through. Serve in the saucepan.
Historical editorial note: The ravioli have raw beef filling; ensure safe internal cooking.
Original source: Read Russian recipe No. 1713. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.