RAVIOLI

Ingredients

• 1/2 lb Curds or soft cottage cheese
• 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
• 1/2 cup Cooked spinach or beet greens
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 Egg
• 1/4 cup Grated cheese (Quantity estimated (not specified in original recipe))
• 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
• 1/4 cup Cold water (Quantity estimated (not specified in original recipe))
• 2 cups Tomato sauce with mushrooms (Quantity estimated (not specified in original recipe))

Instructions

1. 1Drain and chop the greens. Mix well with the curds or soft cottage cheese, egg, a little grated cheese, salt, and nutmeg.
2. 2On a clean surface, make a well with the flour. Add a little cold water at a time, mixing until a dough forms. Knead the dough until smooth and elastic. Roll out this paste very thin and mark it off in two or three inch squares.
3. 3Place a spoonful of the mixture on each square. Fold together diagonally. Moisten the edges with the finger dipped in cold water, to make them stick together, and press them down with the fingers or the tines of a fork. Another method is to put the spoonfuls of the mixture in a row two inches from the edge of the paste and two inches apart. Fold over the edge of the paste. Cut off the whole strip thus formed, and cut into squares with the mixture in the middle of each square.
4. 4Boil these ravioli in salted water, being careful not to break them open. Drain and serve with a tomato sauce containing mushrooms, either fresh ones, or the dried mushrooms soaked and simmered until tender. Arrange the ravioli.