Ravioles from Cooking and Dining in Medieval England by Peter Brears
Grind two-thirds of the cheese and half the butter with the yolks and saffron to make a smooth paste. Place about ½ tsp of the mixture in the centre of half the
Ingredients
- 2 oz/50 g butter
- pinch of saffron
- 6 oz/150 g grated white cheese such as Cheshire or Cheddar
- 2 raw egg yolks
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