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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXII - Ravioli fried etc. If you want to make fried ravioli for 12 persons, take 3 pounds of pork belly and two fresh cheeses strained and take 8 eggs and 12 or three ounces of currants and enough leaves of parsley and two pounds of fresh sumac and quarter of an ounce of sugar and take the pork belly and boil and then beat / mash well, and the cheese that you have well washed and well mashed with the currants well washed and the said spices and all these things; make a batter and make ravioli small and soft and put them to fry in grease; when they are fried powder with sugar and put them before the other "inbandixon".

Other versions of this recipe:

To make ravioli (Das Kuchbuch der Sabina Welserin)

Another ravioli (Ouverture de Cuisine)

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)