SC - Re: 12th C Anglo Norman ravioli
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Thu Mar 9 13:32:38 PST 2000
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
âflowersâ 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
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