Cheese Ravioli
lb. curds or soft cottage cheese
1 Cup cooked spinach or beet greens
Nutmeg
Grated Cheese
Salt
1 egg

Tossing sauce
Tomato sauce containing mushrooms

"Drain and chop the greens. Mix well with the curds, egg, a little grated cheese, salt and nutmeg. Make a paste such as that described in the recipe for Pasta Fatta in Casa. Roll out this pasta very thin and mark it off in two or three inch squares. Place 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 times 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. Boil 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 on a platter, pour the hot sauce over them and finish with a sprinkling of grated cheese."

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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