 |
Boiling Ravioli Photo by: Lord-Williams |
OCast
rabioles,
rafieli, OCat
robíoles,
Eng ravioli. It was brought to Al-Andalus by the North Africans between the 11
th-14
th
C. Manuscripts from the 13
th C in the Alhambra mention it. Nola’s
raviolis are stuffed with hazelnuts and pine kernels and fried in lard. The
recipe appears with others for fried dough, which can be interpreted as pastries or ravioli.. See
fruta de sartén and
pero.
[Benavides-Barajas.
Alhambra. 1999:104; ES: Medieval Chef.
Manteca. Mar 16, 16; and
Nola. 1989:xlvii-5]
FRITTER
CALLED ROBIOLES IN
CATALONIA ADAPTED FROM NOLA'S xlvii-5
FRUTA LLAMADA ROBIOLES A LA CATALANA
Ingredients
ready made ravioli pasta
⅓ c
hazelnuts
⅓ c pine
nuts
4 yolks
of hard boiled eggs
2 whole
eggs
¼ c sugar
1 tbsp
rosewater
1 tsp ginger
scrapings
Garnish:
¼ c
rosewater
¼ c honey
1 tbsp
sugar
1tsp
cinnamon
Preparation
 |
Fried Ravioli with Nut Filling Photo by: Lord-Williams |
Grind
hazelnuts and pine kernels with yolks from hard boiled eggs. Add raw eggs and
blend them into the nut mixture until neither thin nor thick. Add sugar, rosewater,
cinnamon and ginger. Blend this mixture with the milk and flour paste. Let rise
2 hours or overnight.
Fill the pasta with the nut mixture. Place the ravioli in boiling water for 5-6 minutes, or until they
float. You can also test for doneness by nibbling on the edges to test.
Heat lard
with fresh melted pork fat in a copper or bronze pan. When hot fry the cakes.
When done remove them with a skimmer and put them on a
platter. Sprinkle with rosewater and drizzle with honey; serve immediately after sprinkling with sugar and cinnamon.
Carroll-Mann
relates that Veronika (?) Leimgruber claims that this is an adaptation of the
Italian word ravioli. This is documented in Italy from the 14th Century.
The English Forme of Cury calls them "rauioles." These were normally
filled with cheese, making Nola’s recipe unique as there is no cheese in
the ingredients. As ravioli was homemade until recently, it did not necessarily
have to be squared and the stuffing was up to the cook.
The Medieval Spanish Chef made pastries
with this recipe, which were very tasty. See blog titled manteca published March 16, 2016
for the recipe.
Ravioli can be homemade but ready made ravioli is an option.
NOLA'S xlvii-5 FRUTA LLAMADA ROBIOLES A LA CATALANA
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