Ingredients
For ravioli dough
1 1/2 cups flour
1 egg, slightly beaten
1/8 teaspoon salt
1 tablespoon cold water
For filling
6 strips bacon
1/2 pound Mortadella sausage
3 tablespoons beef marrow
2 eggs
dash of nutmeg
For sauce
2 quarts soup, clear
Directions
For filling
Grind bacon and sausage together very fine.
Cream the beef marrow and mix with meat; work to a paste, add egg and nutmeg and mix well.
Roll ravioli dough thin; cut into 1 1/2-inch rounds, and spread rounds with meat mixture; top with another round and seal edges together with a fork.
Let filled ravioli stand about 15 minutes before cooking in clear, boiling soup for 8 minutes.
Serve at once.
Serves 6 to 8.
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 -- Pal Szinyei Merse: Ballon a nacelle, 1878. | 
