RAVIOLI WITH MEAT
Prepare the paste as in the preceding receipt.
Take whatever meat is desired−−chicken, turkey, or
veal−−this must always be cooked. (Left−over meat may
be utilized this way.) Chop the meat very fine, add
one tablespoon of grated Parmesan cheese, one egg, a dash
of nutmeg, a dash of grated lemon−peel, one
tablespoon of butter, cold. Mix these ingredients in a bowl. Take
a teaspoon of the mixture and put it into the
extended paste, about two inches from the edge. Take another
spoonful and put it about two inches away from the
first spoonful. Continue to do this until you have a row of
teaspoonfuls across the paste. Then fold over the
edge of the paste so as to cover the spoonfuls of mixture, and
cut across the paste at the bottom of them. Then cut
into squares with the meat in the middle of each square;
press down the paste a little at the edges so the
meat cannot fall out. Continue to do this until all the meat and
the paste are used up.
Put the little squares of paste and meat into the
boiling salted water a few at a time, and boil for ten minutes.
Serve with tomato sauce, or butter and grated Parmesan cheese.