Filling for ravioli
1 1/2 pounds spinach
1 large onion
10 eggs
10 tablespoons olive oil
2 cups grated Parmesan cheese
1 pound Ricotta
1/2 pound sausage meat
Enough cracker or bread crumbs to make thick paste
Salt and pepper

Wash spinach and parboil for four minutes, then chop fine.

Beat eggs and chop onion.

Brown the onion in three tablespoons of the olive oil and then brown sausage meat with onion.

When meat and onion is cold add the rest of the ingredients and stir into a thick paste.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Paul Signac: Le chateau des Papes a Arignon. Late 19th century.

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