SC - Diner language-OOP

[LrdRas@aol.com]

In a message dated 3/9/2000 6:48:01 AM Eastern Standard Time, 
ChannonM at aol.com writes:

<< Would you be so kind as to post the source and possibly the original 
recipe. 
 I'm working with 12th C right now and this is intriguing. Although I have my 
 menu set for the feast on Mar 25, I might be able to incorporate it into 
head 
 tables dishes. >>


Actually, I got the recipe off this list, and I was incorrect, it's 13th 
century.  But here is the info that appeared on the list, and the modern 
version done by myself, my husband, and another shire member.

<<Excerpts from internet.listserv.sca-cooks: 13-Mar-98 SC - Raviolis,
tortellini a.. by Christi Redeker at digital. 
> The original recipe has a title of ravioli or tortellini, but in my
> limited knowledge of Italian (derived from being able to read and dechiper a
> little bit of Spanish) I don't see anywhere in the original for wrapping in
> pasta.  In the author's notes, she says that ravioli, tortelini and fritters
> were used interchangeably until the custom of wrapping a filling in pasta
> became wide spread and known as ravioli and tortelini. 


There is a recipe in the British Libraryh: Additional 32085, an
Anglo-Norman collection dating to the late 13th century.  It is a recipe
for  ravioli -- and (apparently) of the wrapped pasta sort.  My source
is Constance Hieatt and Robin Jones' article, Two Anglo-Norman Culinary
Collections Edited from the British Library Manuscripts Additional 32085
and Royal 12.C.xii, published in Speculum 61/4, 1986.  Here's the
transcription and the translation:

8. Ravieles. E une autre manere de viaunde, ke ad a noun ravieles. 
Pernez bel flur e sucre, e festes un past; e pernez bon formage e bure,
e braez ensemble; e puys pernez p'ersil e sauge e eschalouns, e mincez
les menu, e jettez les dedenz la fassure, e puys pernez formage mye/ e
metez desus e desuz; e puys metez au furn.

8. Ravioli.  Here is another kind of dish, which is called ravioli. 
Take fine flour and sugar and make pasta dough; take good cheese and
butter and cream them together, then take parsley, sage, and shallots,
chop them finely, and put them in the filling (i.e. the cheese and
butter); put the boiled ravioli on a bed of grated cheese and cover them
with more grated cheese, and then reheat them (?)
]

toodles, margaret >>

Modern version by Duncan McBain, Angus Campbell, Brangwayna Morgan

For 25 ravioli:
4 cups flour
1/2 cup sugar
1 1/2 cup water

Mix together for pasta dough.

Filling:
1/2 lb ricotta 
1/4 lb butter
1 shallot, finely chopped
1/8 tsp ground sage
“flowers” of 5 sprigs of parsley, finely chopped

Mix filling ingredients together, drop into cut wrappers and seal, then drop 
individually
into boiling water for about 5 minutes.  When the dough is sealed, drain, lay 
on bed of
grated mozzarella, top with more mozzarella, and reheat in oven to melt 
cheese.

It was quite wonderful. with a subtle, rich flavor.

Brangwayna