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Ravioles for Soups

Divide one pound of noodles into halves, and roll them both out very thin, having them of an equal size and as nearly square as possible. Put any kind of forcemeat into a paper funnel and squeeze it out in small lumps, in rows, over one of the halves, keeping the lumps about one inch apart, cover with the remaining half of the paste, pressing it down between the forcemeat, and then cut out the ravioles with a small, round tin cutter, say about one and one-half inches in diameter. As they are done, place them upon a well-floured cloth, using only half of it, and covering over with the other half. When all the ravioles are cut, plunge them into a saucepan of boiling water, and boil them for three minutes; then remove the pan from the fire, put on the cover, and let it stand for four minutes longer. Place the ravioles on a sieve to drain, put them in a sautepan, pour over four ounces of melted butter, and strew over a few tablespoonfuls of grated Parmesan cheese. Warm them for a minute, remove the pan from the fire, and toss it; then remove the ravioles with a skimmer, place them on a dish, sprinkle them over with a little more grated Parmesan cheese, and pour over a few tablespoonfuls of hot glaze, mixed with an equal quantity of tomato sauce. A tureenful of rich soup should always accompany these.