SC - Raviolis, tortellini and fritters

[Valoise Armstrong]

Christi Redeker asked about fried and filled pasta. I don't know in depth
about other cultures, but there is at least one late-period fried German
pasta example. From Das Kochbuch der Sabina Welserin is a cheese-filling
wrapped inside an egg dough and fried. Sabina's ravioli are, however,
boiled in broth, not fried. 

173   How Shrove-Tuesday doughnuts are made in Nuremberg 

        Grate Parmesan cheese or any other cheese which is quite dry. Beat
eggs into it and also mix a little good wheat flour with it so that the
doughnuts do not become too crisp from the cheese. Make the dough firm
enough that it does not run. After that make an egg dough as for a tart,
make long narrow flat cakes and with a spoon lay a small lump of cheese
dough, as large as you would like to have it, in the middle of the flat
cake and wrap it over. And with both thumbs press each heap well into the
flat cake forming a small bun, then cut it off with a small metal blade.
When you would fry them, you should not let the fat become too hot, instead
just after it has melted, lay quite a few of them in the pan, fry them
slowly. Shake the pan, then they will become like marbles. 


Valoise


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