SC - In a pasta making mood

[Elaine Koogler]

Yup, that's it.  Papa G, would you still like for me to send you my redaction?
If so, we'll be picking up the computer tomorrow morning, and I could get it off
by Monday.

Kiri

Philip & Susan Troy wrote:

> Michael Gunter wrote:
> >
> > >The filling is 3 different cheeses.  I had a hard time
> > >getting the dish away from my kitchen staff and out
> > >to the hall.
>
> Kiri, is this it?
>
> "Forme of Cury, #94:
>
> Rauioles. Take [s]wete chese and grynde hit smal, & medle hit wyt eyren
> and saffron and a god quantite of buttur. Make a (th)in foile of dowe &
> close hem (th)erin as turteletes, & cast hem in boylyng watur, & sethe
> hem (th)erin. Take hote buttur meltede & chese ygratede, & ley (th)i
> ravioles in dissches; & ley (th) hote buttur wyt gratede chese bine(th)e
> & aboue, & cast (th)ereon powdur douce."
>
> I think the last time I made ravioli, it was filled with odds and ends
> from the kitchen: I think it consisted of ground beef, cooked and
> pressed frozen spinach, some crumbled, cooked sweet Italian sausage,
> Parmagianno cheese, and an egg to bind it... I believe we used wonton
> wrappers also, and just made little turnovers like agnolotti.
>
> Adamantius, thinking spinach & ricotta gnocchi
> --
> Phil & Susan Troy
>
> troy at asan.com
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