Tout-Nus

These little balls are called tout-nus (all naked) because basically they are the filling for ravioli, but without their coats of dough. You can prepare them from leftover ravioli filling made of spinach and boeuf à la niçoise, or else with spinach and any leftover meat or with spinach and lean salt pork or ham. In all cases, children will love them and they are wonderful for a buffet.