Ravioles a la Bellini

Prepare some ravioles as explained in No. 158. After being blanched and drained put them in a saucepan and cover with broth (No. 194a); cook for a few minutes, then drain and dress in layers in a vegetable dish, alterating each one with grated parmesan; pour over some thickened gravy (No. 405), mixed with meat glaze (No. 402) and tomato puree (No. 730), then serve. Ravioles can also be prepared the same way, and when drained and placed in the vegetable dish pour over some melted butter, strew over grated parmesan and bake in a moderate oven for a few minutes.