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Potage Aux Ravioli

A French soup featuring ravioli made from noodle dough filled with chicken, served in veal broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and veal are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Potage Aux Ravioli

Ingredients

Directions

Prepare the filling

  1. Prepare the noodle dough as instructed in the first part (see 'Noodles with Ham').

  2. Mix the chicken filling with the borage or spinach and Parmesan cheese.

Shape the ravioli

  1. Roll out the noodle dough very thin and cut it into 5 cm circles.

  2. Lightly moisten the edges of each circle and place a small amount of filling on each.

  3. Fold the dough over the filling to create half-moons and seal them well.

Cook and serve

  1. Bring a large pot of broth to a boil, then gently add the ravioli.

  2. Cook for 5 minutes at a very low simmer.

  3. Drain the ravioli and place them in a serving dish, then pour the veal broth over them.

  4. Serve with additional Parmesan cheese on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  2. Chicken + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,846 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Parmesan cheese + vealtop 26% of all pairs
    Smell alikemoderate
    Cooked together149 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Chicken + boragetop 31% of all pairs
    Smell alikelow
    Cooked together8 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Borage + parmesan cheesetop 34% of all pairs
    Smell alikelow
    Cooked together6 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Noodle dough
Forms the thin wrapper that encloses the filling and holds it while cooking.
Chicken filling
Provides the main savory filling inside each ravioli.
Borage or spinach
Adds a leafy, herbal flavour and moisture to the filling.
Parmesan cheese
Adds savory, salty depth to the filling and garnish.
Veal broth
Provides the liquid base of the soup and carries its flavour.

The step that matters

Sealing the ravioli edges. Moistening and pressing the edges together removes air and creates a firm bond. Poorly sealed ravioli can open and release filling into the broth while cooking.

Swap the borage

How well each one fits the dish's main ingredients (chicken, parmesan cheese, veal):

  1. Garlicfits better
  2. Basilfits better
  3. Celeryfits better
  4. Boragethe original

Fit is the average pairing score against chicken, parmesan cheese, veal. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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