Spinach ‘Ravioli Alla Fiorentina’
Clean and wash eight bunches of spinach, cook them in salted boiling water, and then put them into cold. Dry well, chop up very fine, put them into a sauce-pan and mix well with four ounces of butter, eight ounces of fresh curds (out of which all the water has been pressed), two tablespoonfuls of grated Parmesan cheese, and three yolks of eggs. When cold make small balls or rolls of the spinach, flour them well, and throw them into boiling water. As they rise to the surface take them out with a strainer, pour melted butter over them, sprinkle with grated Parmesan cheese, and serve at once.