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Ravioli


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

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.

autodoc



Recipes with similar titles:

31 To make ravioli (Das Kuchbuch der Sabina Welserin)

LXXXV To make ravioli (Due Libri di Cucina - Libro B)




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