[Sca-cooks] Authentic Ravioli
Gretchen Beck
grm at andrew.cmu.edu
Fri Dec 21 16:57:22 PST 2007
--On Friday, December 21, 2007 7:34 PM -0300 Suey <lordhunt at gmail.com>
wrote:
> What is the origin of ravioli? This site it states that ravioli was
> first documented in Italy in the 12th C.:
> http://www.npr.org/templates/story/story.php?storyId=16782122
> I have it that it came from Africa between the 11th and 14th C. Nola is
> the first Spaniard to give a recipe for it I think but he is 15th-16th
> century.
I don't know about the origin, but the earliest recipe I've found is in the
late 13th C British Library 32085 (or Manuscript A from Constance Hieatt's
and Robin Jone's Two Anglo-Norman Culinary Collections, published in
Speculum 61/4 (1986))
Here's the translation and transcription
Ravioli. Here is another kind of dish, which is called ravioli. Take fine
flour and sugar and make pasta dough; take good chees eand 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 rehat them (?)
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 persil 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.
toodles, margaret
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