Ravioli: These meat dumplings are simply a renaming and reshaping of the ancient Chinese Won-ton.

 2 cups flour

¼ tsp. salt

2 eggs

4Tbsps. olive oil

Lukewarm water.

1.     Sift flour and a pinch of salt onto a pastry board, make a well in the center, and in it put eggs, olive oil, and enough lukewarm water to make stiff dough.

2.     Knead the dough thoroughly until it is smooth and slightly elastic. Cover the dough and let it stand for about 10 minutes roll it out 1/16 in thick and divide it into 2 equal sheets.

3.     Put small amounts of any ravioli filling about 2 inches apart on one sheet, cover with second sheet, and press firmly around each mound to form small filled squares. With a pastry cutter cut the dough between the mounds. Let the ravioli rest 15 minutes.

4.     Drop the ravioli into simmering, not violently boiling chicken broth or slightly salted water and cook for 5- 7 minutes, or until they rise to the surface. Drain the ravioli on paper towel. Serve with grated cheese and a sauceboat of tomato sauce.

Fillings;

1.     Put 2 cups cooked poultry meat through the finest blade of a food processor and combine it with 4 egg yolks and ½ cup Veloute sauce. Season with salt, pepper, and nutmeg. And mix in 1 cup grated Parmesan cheese.

2.     Combine thoroughly 1 lb. Ricotta; or cottage cheese, 2 eggs, 2 Tbsps. parmesan cheese, and salt and pepper to taste.

3.       Combine thoroughly 1 cup each cooked beef and pork and ½ cup finely diced Italian salami or prosciutto. Add 1 garlic clove, crushed and minced, 2 Tbsps. finely minced parsley, 2 eggs, ½ cup grated parmesan cheese, and salt and pepper to taste.