RAVIOLI WITH 15TH CENTURY FOR SWEET RABIOLI

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[1] IN
CATALONIA ADAPTED FROM NOLA'S xlvii-5 

FRUTA LLAMADA ROBIOLES A LA CATALANA

Ingredients

ready made ravioli pasta[2]

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.

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[1]Carroll-Mann relates that Veronika (?) Leimgruber claims that this is an adaptation of the Italian word ravioli. This is documented in Italy from the 14^th 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.

[2] Ravioli can be homemade but ready made ravioli is an option.

NOLA'S xlvii-5 FRUTA LLAMADA ROBIOLES A LA CATALANA