Ravioles

Roll out some raviole paste, very thin and in a perfect square; lay on top half an inch from the edge and one inch apart some chicken raviole forcemeat balls, three-quarters of an inch in diameter, after the entire flat is covered, moisten it lightly by passing a brush around the forcemeat balls and then place another flat of paste on top, it to be the same thickness as the under one and about four inches wider. Press on to this upper paste between the balls of forcemeat with a ruler and the whole length of the flat and then across so that every one of the balls is enclosed in a small square; cut each of these out with a channeled wheel or jagger. The jaggers are used for cutting lattice work bands for pies, or else replace it by a round channeled pastry cutter. Lay the cut pieces on a flour dredged saucepan lid and then drop them into boiling water to poach for about twelve minutes.