[Sca-cooks] Authentic Ravioli

[Gretchen Beck]

--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