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Ravioli

Remove the stalks and thoroughly wash a pint fresh spinach, plunge in a quart boiling water with a half teaspoon salt, and boil for eight minutes. Thoroughly drain on a sieve, and finely chop them; place them in a bowl, adding one ounce very finely chopped, cooked, lean ham. Season with two saltspoons salt, two saltspoons white pepper, a saltspoon grated nutmeg and one tablespoon grated Parmesan cheese; mix well for a minute, and keep in a cool place until required.

Sift quarter of a pound of flour on a table, make a fountain in the centre, place in two egg yolks, three tablespoons water and a saltspoon salt. Knead the whole well for ten minutes, then let rest for five minutes. Roll out the paste on a lightly floured table, as thin as possible, and with a round pastry cutter the size of a silver dollar stamp out as many as you can. Arrange a teaspoon of the spinach preparation in the centre of one piece, lightly wet the edges with cold water and cover it with another round of paste, then carefully press both edges together to tightly close them. Proceed the same with the rest. When all are finished carefully drop them in two quarts boiling water with a teaspoon salt and cook for twenty minutes. Take up with a skimmer, thoroughly drain and use as required.