Naked Ravioli (Ravioli Nudi)

• 1/2 pound veal
• 1/2 pound pork, or other ground meats
• 1 egg
• 1/4 cup grated Parmesan cheese, more for garnish
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup minced onion
• Salt and pepper to taste
• 1 pound fresh or dried pasta, any kind
• 4 tablespoons butter
• 20 sage leaves

1. In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper.
2. Mix well but do not knead.
3. Form into balls 1/2 inch in diameter.
4. Refrigerate until ready to cook.
5. Bring a large pot of water to a boil and salt it.
6. Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm.
7. Cook pasta in same water until tender but not mushy.
8. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
9. Before draining pasta, reserve a bit of its cooking water.
10. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy.
11. Top with meatballs and serve, passing grated Parmesan at the table.

veal, pork, egg, parmesan cheese, parsley, onion, salt, pasta, butter, sage

Taken from cooking.nytimes.com/recipes/11328 (may not work)