Recipe no. 184 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 91.
Ingredients
- ravioli dough
- forcemeat
- water
- coulis sauce
- grated cheese
- melted butter
- beef juice
- beef drippings
Preparation
- Rolling out the doughRoll out the prepared dough with the rolling pin into 2 equal sheets, exceedingly thin.
- Laying out the forcemeatYou will have prepared your forcemeat beforehand; put it into a paper cornet with the tip cut off. Pressing the cornet with the right hand, supporting it with the left, lay on one of the two sheets, at equal distances in rows spaced at most 2 centimetres apart, small mounds of forcemeat equivalent to a teaspoonful. If using the cornet is not convenient, use a small spoon to lay out the forcemeat instead.
- AssemblingThen lay the second sheet on top after moistening with a brush between each row of forcemeat. Press with a ruler between each row to seal the sheets well together, then, with a pastry wheel, cut the ravioli apart; they should all be about 3 centimetres square. Failing a pastry wheel, they are cut with a knife.
- CookingBring a few litres of water to the boil, salt it, then throw the ravioli in; let them boil a quarter of an hour, then take them out and pass them through cold water. Without this last precaution, they would all stick together.
- GratinatingPut a good spoonful of coulis sauce at the bottom of a gratin dish, sprinkle with grated cheese, put in a layer of ravioli, cover them with sauce, sprinkle with cheese, continue in this way finishing with a layer of cheese, drizzle with a little melted butter and gratinate. The coulis sauce is replaced by braised beef juice, when there is some left over, and the butter by beef drippings.
Reboul's text
Roll out the prepared dough with the rolling pin into 2 equal sheets, exceedingly thin.
You will have prepared your forcemeat beforehand; put it into a paper cornet with the tip cut off.
Pressing the cornet with the right hand, supporting it with the left, lay on one of the two sheets, at equal distances in rows spaced at most 2 centimetres apart, small mounds of forcemeat equivalent to a teaspoonful.
If using the cornet is not convenient, use a small spoon to lay out the forcemeat instead.
Then lay the second sheet on top after moistening with a brush between each row of forcemeat.
Press with a ruler between each row to seal the sheets well together, then, with a pastry wheel, cut the ravioli apart; they should all be about 3 centimetres square.
Failing a pastry wheel, they are cut with a knife.
Bring a few litres of water to the boil, salt it, then throw the ravioli in; let them boil a quarter of an hour, then take them out and pass them through cold water.
Without this last precaution, they would all stick together.
Put a good spoonful of coulis sauce at the bottom of a gratin dish, sprinkle with grated cheese, put in a layer of ravioli, cover them with sauce, sprinkle with cheese, continue in this way finishing with a layer of cheese, drizzle with a little melted butter and gratinate.
The coulis sauce is replaced by braised beef juice, when there is some left over, and the butter by beef drippings.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| abaisso | sheets |
| cournet | cornet |
| dreissa | lay out |
| pincèu | brush |
| brasa | seal |
| roudeto | pastry wheel |
| rabina | gratinate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 184, page 91. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.