White Ravioli
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "White 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:

White Ravioli. Get a good fresh buffalo cheese and grind it up thoroughly and, while grinding, add in a little butter, ginger and cinnamon; and for one cheese add in three well beaten egg whites and a decent amount of sugar; mix everything together; then shape it into ravioli the length and thickness of a finger and coat them with good flour; note that these ravioli are made without dough; boil them gently so that they do not fall apart; when they begin to boil, remove them and set them out in dishes with sugar and cinnamon. You can make them yellow with saffron.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:11>. Accessed on May 31, 2020, 12:03 am.

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