Ingredients
Pasta dough
4 cups flour
2 eggs
1 egg yolk
Parmesan cheese, grated
2 tablespoons olive oil
pinch of salt
water
chicken stock
Filling
1 breast of chicken, boiled and cut up
1/2 pound cooked veal, cut up
1 pound spinach, chopped
garlic and celery salt
1/2 cup breadcrumbs
3 tablespoons Parmesan cheese, grated
salt and pepper
1 egg
Stock
Meat gravy
Directions
Mix flour, eggs and enough water to make a stiff dough; knead 20 minutes.
Pour olive oil over dough and knead until smooth; let stand 1/2 hour.
Roll dough out very thin on a floured board, and cut into rounds about 3 inches in diameter.
Mix above ingredients together; place a spoonful of the mixture on each round of dough, fold dough in half and press edges together with a fork.
Boil ravioli in stock about 20 minutes; remove from stock and place on a hot dish.
Thicken a little of the stock with meat gravy, and pour over the ravioli.
Serve sprinkled with cheese.
Serves 12.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Henri de Toulouse-Lautre: La danse au Moulin Ruge, 1889-90 | 
