Meatballs Skewers with Ravioli

For the pasta dough: In a bowl, combine pastry flour, eggs, oil and 1 teaspoon salt. Knead into a smooth, pliable dough, adding a little water or flour if necessary. Shape dough into a ball, cover and let rest about 30 minutes.

For the filling: Rinse spinach and blanch in boiling salted water. Drain, squeeze out excess water and chop finely. Peel and finely chop shallot and garlic; fry in hot butter. In a bowl, combine shallot and garlic mixture, spinach, goat cheese and Parmesan. Season to taste with salt, pepper and nutmeg.

Knead the dough again. Run dough through a pasta machine or use a rolling pin to roll out on a lightly floured surface. (Dough should be approximately as thick as the back of a knife blade.) At intervals of approximately 4 cm (about 1 1/2 inches), place 1 teaspoon of the filling. Fold the remaining dough over the top. Press firmly around the filling, then cut out with fluted cutter circles (4 cm or 1 1/2 inches in diameter). Press the edges together to seal. Cook ravioli in salted, simmering water, 4-5 minutes. Drain.

To make meatballs: soak toast in cream briefly. In a bowl, combine ground meat, egg, parsley, toast and lemon peel. Season with salt and pepper and knead well. Form small meatballs. Fry meatballs in hot oil until golden brown, 5-6 minutes. Let cool briefly.