Ravioli

[Supper Dishes]

340g/12oz flour quantity egg pasta

FOR THE MEAT FILLING

170g/6oz cooked meat, minced

15g/½oz butter

2 teaspoons fresh white breadcrumbs

2 teaspoons chopped fresh parsley

2 teaspoons brown stock

1 teaspoon tomato purée

salt and freshly ground black pepper

a pinch of grated nutmeg

a pinch of ground cinnamon

1 small egg, beaten

freshly grated Parmesan cheese

melted butter or oil or tomato sauce 2

1. Fry the meat in the butter for 5 minutes. Stir in the breadcrumbs, parsley, stock, tomato purée, salt, pepper, nutmeg and cinnamon.

2. Add enough egg to bind the mixture together. Allow to cool.

3. Roll out pasta to a very thin rectangle. Cut in half. Keep well covered to prevent drying out

4. Take one sheet and place half teaspoonfuls of filling at 3cm/1½in intervals, in even rows, all over it. Cover loosely with the other piece of pasta and press together firmly all around each mound of filling. Cut between the rows, making sure the edges are sealed. Allow to dry on a wire rack for 30 minutes.

5. Simmer the ravioli in near boiling, salted water for 12-15 minutes, or until just tender. Drain well. Serve with butter, oil or tomato sauce, and hand grated Parmesan cheese separately.