1/4 lb. curds or soft cottage cheese
1/2 cup cooked spinach or beet greens
1 egg
Nutmeg
Salt
Grated cheese
Drain and chop the greens. Mix well with the curds, egg, a little
grated cheese, salt and nutmeg. Make a paste such as that described in
the recipe for _Pasta fatta in Casa_, page 20. Roll out this paste very
thin and mark it off in two or three inch squares. Place a spoonful of
the mixture on each square. Fold together diagonally. Moisten the edges
with the finger dipped in cold water, to make them stick together, and
press them down with the fingers or the tines of a fork. Another method
is to put the spoonfuls of the mixture in a row two inches from the
edge of the paste and two inches apart. Fold over the edge of the
paste. Cut off the whole strip thus formed, and cut into squares with
the mixture in the middle of each square.
Boil these _ravioli_ in salted water, being careful not to break them
open. Drain and serve with a tomato sauce containing mushrooms[6],
either fresh ones, or the dried mushrooms soaked and simmered until
tender. Arrange the _ravioli_ on a platter, pour the hot sauce over
them and finish with a sprinkling of grated cheese.
[6] See page 23.