|Lard||3 1⁄2 Ounce|
|Jam||1⁄2 Pound (Damson)|
|White bread crumbs||3 1⁄2 Ounce|
|Sugar||3 1⁄2 Ounce|
|Ground cinnamon||1 Pinch|
Make a stiff pasta of the flour, 1 whole egg, 1 egg yolk, a pinch of salt, and a little water.
Shape into two loaves, roll out thinly on pastry board.
Mark the middle of rolled out pasta, then put small heaps of damson cheese or stiff apricot jam, equally spaced, on one half of it.
Brush the pasta between jam heaps with white of egg, and cover with other half of rolled out pasta.
With the edge of palm press down on top layer of pasta to make it stick to bottom layer, along the outlines of a square around every heap of jam.
Cut squares with fancy cutter.
Cook ravioli carefully in slowly boiling salted water, drain in colander and rinse.
Fry bread crumbs in lard till golden brown, add boiled raviolis.
Sprinkle with sugar mixed with ground cinnamon.