Ravioles
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Ravioles". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Ravioles. Tak freysch pork & braun of hennys grind it smal yelks of eyren & grind hem & do ther to good poudre of maces qwybibes & mong with alwynd it in past & set it in a panne of fat broth colour it with saffron & florysch hem with hole chese gratyd.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

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. []

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pork
chicken
eggs
podour
mace
pastry
broth
saffron
cheese

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?croph:51>. Accessed on April 16, 2024, 4:30 am.

Searchable index of "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?ouver:98>. Accessed on April 16, 2024, 4:30 am.