Stuffing: 1 clove garlic, finely chopped 4 teaspoons finely chopped parsley 1/4 cup butter 1 cup ground beef 2-1/2 tablespoons soft breadcrumbs 1/4 cup grated Parmesan cheese salt and pepper freshly grated nutmeg 2 eggs, well beaten 2-1/2 tablespoons stock Dressing: 1/2 cup butter, melted 4 cup grated Parmesan cheese For the Dough: Sift the flour with a pinch of salt and make a well in the middle. Break in the eggs and work to a dough, kneading vigorously until elastic. Roll into a ball, cover with a cloth and leave to rest while you prepare the stuffing. For the Stuffing: Saute garlic and parsley gently in butter for a minute. Add the meat and continue to fry until well browned, crumbling it with a fork. Turn into a bowl, add breadcrumbs, cheese, and season to taste with salt, pepper and nutmeg. Mix thoroughly, work in the beaten eggs and the stock (or milk or water). Roll the dough out thinly and cut into 3- by 4-inch rectangles. Add a heaped teaspoonful of the stuffing and fold in half length-wise. Press the edges tightly to seal them and shape the ravioli into crescents. Have ready a large pan of salted water at a bubbling boil. Drop in the ravioli, a batch at a time, and cook for 8 to 10 minutes. Take them from the pan with a perforated spoon and serve immediately, dressed with melted butter and grated Parmesan. Serves 6. pasta 46