• 1 1/2 pounds of pork
• 1 1/2 pounds of chicken breast
• 1/2 cup of chopped green olives
• 2/3 cup of parmesan cheese
• 2 eggs, beaten
• 1 lemon rind, grated
• 1 teaspoon of freshly-grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 teaspoon allspice
• Salt to taste, be careful, the cheese and olives are salty

Use your favorite recipe for pasta dough and ensure it is rolled out thinly. Place a generous teaspoon of the meat filling in the center of a three-inch square, fold and crimp edges with a fork. Bring a large pot of salted water to a boil and place ravioli carefully into the water. Test ravioli for doneness and carefully remove cooked ravioli from water using a hand strainer to avoid breaking them.

Have standing by, a large, flat dish of grated parmesan cheese. Place the ravioli in the dish and coat each one individually top and bottom with cheese and place on a large, flat serving platter. Do not put ravioli on top of each other for they will stick together. Dust the ravioli with ground cinnamon and serve.