Ingredients
Pasty dough
For filling
1/2 breast of capon or of chicken
A whole brains of lamb and some sweet breads
A chicken liver
Slice of ham
chopped spinach
grated Parmesan
nutmeg
2 egg yolks
Directions
In this style ravioli is a misnomer, since real ravioli are not made with meat, nor are they enclosed in dough.
Place all these ingredients on the fire with a piece of butter.
As soon as they become brown, add some meat gravy and allow them to cook.
Remove the ingredients, dry and chop them all together with a slice of ham.
Add a little boiled chopped spinach, grated Parmesan, glavor of nutmeg and 2 egg yolks.
Mix everything well and enclose the mixture in a pastry dough as fro the cappelletti in Romagna style or in any desired shape.
This quantity ought to be enough for 60 ravioli.
Cook them either in soup as a minestra or dry to be season with cheese and butter, or with gravy.
Notes
This recipe (#62) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Max Liebermann: Les plumeuses d'oies, 1870. | 
