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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

LXIII - Ravioli ready to serve of herbs fantastic. If you want to make ravioli of herbs or of other manners, take herbs and peel and wash well; then boil it a little and pull them out and squeeze away all the water and chop with a knife and put in a mortar and take cheese fresh and strained, egg and spices sweet and strong and mix well together and make a paste and then take the thin pasta in the way of lasagne and take a large measure and make the ravioli. When they are make put to cook and when they are well cooked powder above enough spices with good cheese enough and they are good.


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

To make Raviolis (Ouverture de Cuisine)