31 To make ravioli
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "31 To make ravioli". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

31 To make ravioli. Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a soft-boiled egg. The meat should be finely chopped and the cheese finely grated.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Another ravioli. Take a good handful of boiled spinach, a small handful of chopped mint with the spinach, & press out well the water, three ounces of grated parmesan, four ounces of fresh butter, three egg yolks, two nutmegs, half an ounce of cinnamon, & make little ravioli, & put it to boil like the others, & put on plate as you want to put with water & butter, parmesan & cinnamon thereon like the others, & serve them so when they are boiled two or three boilings thereon the plate. [Ouverture de Cuisine]

LXII - Ravioli fried etc. If you want to make fried ravioli for 12 persons, take 3 pounds of pork belly and two fresh cheeses strained and take 8 eggs and 12 or three ounces of currants and enough leaves of parsley and two pounds of fresh sumac and quarter of an ounce of sugar and take the pork belly and boil and then beat / mash well, and the cheese that you have well washed and well mashed with the currants well washed and the said spices and all these things; make a batter and make ravioli small and soft and put them to fry in grease; when they are fried powder with sugar and put them before the other "inbandixon". [Libro di cucina / Libro per cuoco]

LXIII - Ravioli ready to serve of herbs fantastic. If you want to make ravioli of herbs or of other manners, take herbs and peel and wash well; then boil it a little and pull them out and squeeze away all the water and chop with a knife and put in a mortar and take cheese fresh and strained, egg and spices sweet and strong and mix well together and make a paste and then take the thin pasta in the way of lasagne and take a large measure and make the ravioli. When they are make put to cook and when they are well cooked powder above enough spices with good cheese enough and they are good. [Libro di cucina / Libro per cuoco]

LXIV - Ravioli in another way it is called "licaproprii". Take fresh cheese well sweet and pull away the water well and then mash well and temper with the white of an egg and put in a little flour. Have fat of lard cleaned and make the licaproprii (cheese balls ? ) with floured hands and make them large and round like apples and make them cook enough, when they are cooked pull out of the fat and dust well with sugar and serve them hot to the table. [Libro di cucina / Libro per cuoco]

To make Raviolis. Make paste of white flour with eggs and butter, & make little covers like the others, then take roasted veal, cold or other veal cooked: for a pound of meat half a pound of beef fat, & chop well all together, & put therein three raw eggs , three ounces of grated parmesan, & mix well all together, & make raviolis like the others, then put them to boil in water, & remove them from the water, & put there five or six to a plate with broth that is fatty, & sprinkle thereon grated parmesan, & cinnamon, & make to boil two or three boilings in the plate, & serve so: if you want them smaller they can be put a dozen on a plate. [Ouverture de Cuisine]

LXXXV To make ravioli. If you want to make ravioli, take the cheese and take of it the salt, and add dry grated cheese, and boil asoperse. [Due Libri di Cucina - Libro B]

Ravioli. Get a pound and a half of old cheese and a little new creamy cheese, and a pound of porkbelly or loin of veal that should be boiled until well cooked, then grind it up well; get well ground fragrant herbs, pepper, cloves, ginger and saffron, adding in a well ground breast of a capon, and mix in all of this together; make a thin dough and wrap nut-sized amounts of the mixture in it; set these ravioli to cook in the fat broth of a capon or of some other good meat, with a little saffron, and let the m boil for half and hour; then dish them out, garnishing them with a mixture of grated cheese and good spices. [The Neapolitan recipe collection]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

spinach
cheese
chicken
herbs
eggs
salt
pepper
flour
tarts
seafood
broth


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:31>. Accessed on August 20, 2019, 4:15 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:99>. Accessed on August 20, 2019, 4:15 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:62>. Accessed on August 20, 2019, 4:15 pm.

Searchable index of "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:54>. Accessed on August 20, 2019, 4:15 pm.

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:10>. Accessed on August 20, 2019, 4:15 pm.




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