Medieval Meat Ravioli from Maestro Martino’s Libro de Arte Coquinaria

A step by step guide to making a medieval ravioli.
Original text translation
To make ten plates, take half a libra of aged cheese, a little more of fat cheese, a libra of fat pork belly or veal udder, and simmer it until it is overcooked. Then, mince it well and take good herbs, well minced, pepper, cloves, and ginger. If you add minced capon breast, it would be better. Mix all these ingredients together. Then, make a thin sheet of dough and wrap this filling in the pasta as it should be done. These ravioli should not be bigger than half a chestnut. Cook them in the broth of capon or another good meat, coloured yellow with saffron when it boils. Cook them for the time necessary to say two Paternoster. Then, serve them on a plate sprinkled with grated cheese mixed with sweet spices. You may prepare similar raffioli with the breasts of pheasant, grey partridge, and other birds.
350 g white wheat flour
chicken
150 pork belly
80 g fresh cheese (minced)
200 g Parmigiano
spices (black pepper, cloves, fresh ginger (diced), saffron)
aromatic herbs (savory, rosemary, chives)
salt
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