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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Another sort. Take an udder of beef that has been well cooked, & chop it well small with four ounces of grease: then take three ounces of parmesan, half an ounce of cinnamon, a little pepper, & two ounces of currants that have been boiled, then make little long raviolis the length of three fingers & no thicker than a finger, & turn there like a ring, & wet them at the ends with beaten egg, finally make them hold together, then put them to boil like ravioli, & serve them with boiled capon or a piece of boiled mutton, & put thereon with fat broth, & a little cinnamon thereon, & serve so.

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