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White 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

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.


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