Ravioli

Ravioli are now known to us as little envelopes of paste containing spinach and cheese, or forcemeat. They took this form in the kitchens of the Genoese.

But according to a very distinguished Italian chef, Signor Pelegrino Artusi, these are not i veri ravioli which are neither folded in a paste nor contain meat. The true ravioli consist of a mixture of ricotta (a milk curd cheese), a little parmesan, eggs, spinach, and nutmeg, rolled into balls and cooked in rapidly boiling water, and served with tomato sauce, or cheese and butter.