Nonna's Pieni (filling for ravioli)

This is the recipe for the "pieni" (filling) that nonna used in her ravioli.

Ingrediants
8 slices of dried bread
1 lb. sausage meat
About 2 oz. cooked spinach (chopped fine)
Salt & pepper to taste
2 eggs
handful grated Romano cheese

Directions
Brown sausage meat in a skillet and drain off excess fat. Soak dried bread in water and squeeze out excess moisture. In a bowl, mix well bread, sausage meat and spiniach until well blended. Add 2 eggs and grated cheese and salt and pepper to taste. Blend well. Filling is now ready to use.

Note:
1. The sausage meat comes frozen in a roll. In 1976, it was a 1 - lb. (16 oz) package, now it comes in a 12-oz roll.
2. I usually substitute commercial bread crumbs in place of the bread as described above.
3. You can use fresh or frozen spinach. When using frozen spinach, I just cut off a strip and microwave cook it, putting the rest of the spinach back in the freezer to use another few times.
4. you can make the ravioli from scratch using a pasta-making machine or use wonton wrappers (50 to a package) found in the produce department of the supermarket. I put a mound of pieni in the center of the wonton square and bruing the corners together to form a triangle.