1 cup cooked meat, veal, chicken , turkey or giblets
1 small slice cooked ham
1 egg
1 cup spinach
Grated cheese
Nutmeg
Salt

Tossing Sauce
Tomato sauce containing mushrooms

"Chop the meat and spinach fine and work to a stiff mixture with the egg. Season with cheese, nutmeg and salt to taste. Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for Ravioli."

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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