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Lamb Broth with Ravioli

A lamb broth soup served with homemade chicken‑filled ravioli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb Broth with Ravioli

Ingredients

Directions

Make the broth

  1. Sauté onions in butter until softened.

  2. Combine lamb, bones, water, salt, pepper, turnip, parsley, and the sautéed onions in a large pot.

  3. Boil slowly for 3 hours.

  4. Strain the broth and remove the fat.

Make the ravioli

  1. Finely mince the chicken and season with salt, pepper, and mace.

  2. Add bread crumbs, beaten eggs, and melted butter to the chicken mixture and mix well.

  3. Divide the pastry into two portions; roll one thinly into an oblong shape.

  4. Place teaspoonfuls of the filling at equal distances on the pastry and moisten the spaces with water.

  5. Roll out the second pastry to the same size and lay it over the filling.

  6. Cut through both layers and press the edges together to seal the ravioli.

  7. Drop each ravioli into boiling salted water and cook for 10 minutes.

Serve

  1. Place the cooked ravioli in a soup tureen and pour the boiling broth over them before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + turniptop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Neck of lamb
Gives the broth its meaty flavor and body as it simmers for hours.
Plain pastry
Forms the thin sheet that encloses the filling and holds it during cooking.
Beaten eggs
Bind the chicken and bread crumb filling so it holds its shape inside the ravioli.
Bread crumbs
Absorb moisture and add body to the filling, keeping it tender rather than dense.
Minced onions
Sweeten and deepen the broth's flavor when softened in butter before simmering.
Chicken
Provides the savory, tender meat that makes up the ravioli filling.

The step that matters

Sealing the ravioli. If the edges are not pressed firmly together, the filling can leak into the boiling water during cooking. Moistening the pastry between mounds of filling helps the two layers stick.

Swap the mace

How well each one fits the dish's main ingredients (lamb, pepper, turnip, parsley, onion, butter, meat):

  1. Thymefits better
  2. Garlicfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against lamb, pepper, turnip, parsley, onion, butter, meat. 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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