[Sca-cooks] Assistance interpreting a recipe (long)

[ranvaig at columbus.rr.com]

>This mixture/batter should be firm
>and make ravioli.

Could this mean firm enough to make ravioli?  Specifying a texture 
rather than directing you to actually make ravioli.


>When they are cooked cut two of them into two large
>pieces each, and the other two cut into small pieces
>of one hand span each.

Could it mean cut each spleen in half and cut each half into slices, 
so the various colored filling show?

Ranvaig