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Ravioli, Italian

Make a little firm smooth paste (see the next recipe). Roll it out as thin as thick paper, and sprinkle it with as little flour as possible. Make a forcemeat of fowl, veal, or fish, or take a godiveau; lay it in little heaps at equal distances on half the paste, and cover with the other half. With the fingers press the paste down between the little piles of forcemeat to make it adhere, then cut the whole into squares. Put these side by side in a dish, and boil them in bouillon for five minutes. Serve with grated cheese in a plate.