SC - Raviollis, tortellinis, fritters

[L Herr-Gelatt and J R Gelatt]

I recall the dreaded C*&^%$##nole experiment (see back issues or Stefan's
Florilegium for recipes/variations), where the dumplings were "roasted on a
grid iron" with butter after they were boiled. This isn't too far from
frying them, so perhaps a natural progression of variations can be deduced?

Aoife

>Elizabeth wrote:
>Hieatt and Butler say in their notes in _Curye on Inglysch_ that there are
>recipes for "ravioli" in _Il Libro della Cucina_ which are not modern
>ravioli but instead fritters of various sorts; this may be where your
>recipe originally comes from.

>Thank you so much!  I will have to look into that.  I only have a few books
>and didn't understand how this could be viewed as all three.  Now I have a
>starting place to look about this reference!  Thanks again.

>Murkial

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