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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 ravioli. Take a good handful of boiled spinach, a small handful of chopped mint with the spinach, & press out well the water, three ounces of grated parmesan, four ounces of fresh butter, three egg yolks, two nutmegs, half an ounce of cinnamon, & make little ravioli, & put it to boil like the others, & put on plate as you want to put with water & butter, parmesan & cinnamon thereon like the others, & serve them so when they are boiled two or three boilings thereon the plate.

Other versions of this recipe:

To make ravioli (Das Kuchbuch der Sabina Welserin)

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)

To make Raviolis (Ouverture de Cuisine)