The first of 13 recipes from Coronation:Ravioli

Original found in, Ouverture de Cuisine, by Master Lancelot de Casteau Montois

Rough translation by Daniel Myers based on a transcription by Thomas Gloning

Dowloaded in PDF format from medievalcookery.com

Another Ravioli, page 20

Take a good handful of boiled spinach, a small handful of chopped mint withe the spinach, & press out well the water, three ounces of parmesan, four ounces of fresh butter, three egg yols, two nutmeg, half an ounce of cinnamon, & make little ravioli, & put it to boil like the others, & put on plate as you want to put with water & butter, parmesan & cinnamon thereon like the others, & serve them so when they are boiled two or three boiling thereon the plate.

Previos recipe starts with a paste of egg, wheat flour and butter. Make little covers.

My redaction

Ravioli

Dough

260 gm flour

3 med eggs

Salt

Filling

1500 gm frozen spinach ( when squeezed weight will reduce by half)

1 Tablespoon mint dried ( double if using fresh)

90 gm parmesan cheese

115 gm butter

15 gm ground cinnamon

¾ teaspoon ground nutmeg

3 egg yolks

Extra butter, parmesan and cinnamon for dressing

Makes about 30 filled with 2 tablespoons each

Directions:

Combine salt with flour

Add eggs

Blend together for a medium but not sticky dough

     If dough is too stiff add water, too sticky add flour

Cover and rest at least 30 minutes

Mix all ingredients together

    Can be made ahead without the yolks, add those just before using

Split the dough and rollll dough into two thin sheets

Spoon filling onto first sheet leaving the space of the handle of a wooden spoon between the mounds

Brush the other sheet with water and lay watered side down on top of the sheet with mounds

Working from the inside to outside seal between the ravioli by pressing down, trying not to trap too much air

Cut apart, flour them, set aside to dry a little

Cook in boiling water or broth for about 10-15 minutes

Serve topped with butter, parmesan and a sprinkle of cinnamon