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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

31 To make ravioli. Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a soft-boiled egg. The meat should be finely chopped and the cheese finely grated.


Other versions of this recipe:

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)

To make Raviolis (Ouverture de Cuisine)

Recipes with similar titles:

LXXXV To make ravioli (Due Libri di Cucina - Libro B)

Ravioli (The Neapolitan recipe collection)