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.]

RAVIOLI WITH MEAT
Ravioli alla Genovese

Chop the meat and spinach fine and work to a stiff mixture with the egg. Season with cheese, nutmeg and salt to taste. Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for Ravioli.

NOODLES WITH HAM
Tagliatelle col Presciutto

Cut the ham into little pieces. Chop carrot and celery to equal the ham in quantity. Put them all on the fire with some butter. When the mixture is brown add a few tablespoons of tomato paste dissolved in a cup of hot water.

Cook the noodles in water that is only slightly salted. Drain and dress with the sauce and grated cheese. The quantities to use in the sauce must be determined by the amount of noodles to be cooked.