Ravioli
The name ravioli is sufficiently unusual to imply some specially prepared dish. It is not, however, a complicated affair, and as it is capable of great variations and utilizes many left overs, it is worth a trial. Beat slightly the yolks of 3 eggs with 2 tablespoonfuls of cold water and a pinch of salt, add sufficient bread flour to make a stiff dough, and knead for five minutes. Cut in two pieces, and roll each out in a very thin sheet. At bo regular intervals-about two inches apart-place on one sheet I small teaspoonful of filling.
Round the base of each little heap wet the paste with a brush or the fingers dipped in cold water.
Cover with the other sheet, and press down where the paste has been wet, then cut out with a round cutter. Be sure that the edges are well pressed together. Over the fire have a shallow saucepan half filled with boiling salted water. Into this drop the ravioli, bring the water quickly to the boil, then draw to one side and simmer for twenty minutes.
Drain thoroughly, place in a baking dish, pour over a sauce and bake in a quick oven for about fifteen minutes. Fillings for the ravioli may be any scraps of meat or vegetables chopped fine, seasoned and moistened with a thick sauce; the same diluted may be used for the baking. With a beef or mutton filling use tomato sauce and a little grated cheese. With mushrooms, oysters or fish use a white sauce.