Sift flour on a board, make depression in centre, drop in one-half egg, and moisten with warm water to a stiff dough.
Knead until smooth, cover, and let stand ten minutes; then roll as thin as a sheet of paper, using a rolling-pin.
Cut in strips as long as paste, and two and three-fourth inches wide, using a pastry jagger.
Mix cracker crumbs, spinach, and egg; moisten with stock and season with salt and pepper.
Put mixture by three-fourths teaspoon on lower half of strips of paste, two inches apart.
Fold upper part of paste over lower part.
Press edges together and between mixture with tips of thumbs, then cut apart, using pastry jagger.
Cook ten minutes in the liquor in which a fowl has been cooked, take up with skimmer, arrange a layer on hot serving dish, sprinkle generously with grated Parmesan cheese, cover with Tomato Sauce; repeat twice and serve at once.
1/3 cup butter
1 onion, finely chopped
3/4 teaspoon salt
Few grains pepper
1 small can condensed tomato
2/3 Iblean beef
Cook first four ingredients eight minutes.
Add tomato, 1 pint of water, and beef cut in small pieces, and cook one and one-half hours.
Remove meat before serving.
Ravioli is a national Italian dish, and the cheese and condensed tomato may be best bought of an Italian grocer.