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Recipe: Cheese Ravioli, 16th Century (Receita: Ravioli, Séc. XVI).



    
Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a softboiled egg. The meat should be finely chopped and the cheese finely grated. 


Bibliography: Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998  in David Friedman and Elizabeth Cook - How to Milk an Almond, Stuff an Egg and Armor a Turnip, Self publishing, 2011 in http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf , pag. 69.

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