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To Make Raviolis


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

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.

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Other versions of this recipe:

To make ravioli (Das Kuchbuch der Sabina Welserin)

Another ravioli (Ouverture de Cuisine)

Ravioli fried etc (Libro di cucina / Libro per cuoco)

Ravioli ready to serve of herbs fantastic (Libro di cucina / Libro per cuoco)

Ravioli in another way it is called "licaproprii" (Libro di cucina / Libro per cuoco)


Recipes with similar titles:

Ravioles (Recipes from John Crophill's Commonplace Book)




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