beccalynnlaw | Jubilee Cooking...

So I was going to attempt awesome and redact something from scratch. However, the guidance I got on the crown I am doing the dish in honor of was "He likes meat. She like feta." *blink, blink* Okay... So the only thing I could really think to do then is a recipe I have all nice and redacted out, with minor cheese change.

So here's what I am doing:

In honor of Joe Angus and Phaedra's First Reign,
Ravioli for Meat Days, from Masetro Martino, Libro de arte coquinaria
(Original Redaction in The Medieval Kitchen by Redon, Sabban, and Sevanti with minor changes)

6 cups chicken broth

For dough
1/5 c flour
2 eggs

For Stuffing
11 ounces of pancetta in one piece
1 scant c. parmesan cheese
scant four ounces of finely crumbled, pre-soaked feta
1 skinless, boneless, poached chicken breast
3 tablespoons chopped parsley
2 tablespoons chopped fresh mint
1/4 teaspoon fresh ground black pepper
1 pinch cloves
scant 1/4 teaspoon of ground ginger
7-9 threads of saffron
2 heaping tablespoons sweet spice mixture (ginger, bay, cinammon, cloves)

Boil the pancetta for an hour and a half, then chop the pancetta, chick, parsley, and mint. Combine all together. Add the feta, and season it all with pepper, cloves, and ginger. Add grated parmesan, reserving 6 tablespoons. Mixture should be thouroughly amalgamated.

Make the dough and divide into egg size pieces. Poll out into almost transparent sheets. Adding small balls of filling to one end of the strips and form the raviolis over them.

15 minutes before serving, bring broth to boil and add the saffron. Steep until broth is a nice golden color. Return to a boil, and add ravioli, cooking for 5-7 minutes or until done (taste one to be sure). Serve in a tureen, top with the remaining parmesan and sprinkle with sweet spice mixture.