Ravieles (cheese ravioli)

Recipes for Ravioli are also found in Anglo-Norman manuscritpts. Pasta dough was stuffed with parsley, sage, shallots, cheese, butter and cream, served with grated cheese.

Ravieles

Take wete chese and grynde hit smal, & medle hit wyt eyren & saffron and a god quantite of buttur. Make a thin foile of dowe & close hem þerin as turteletes, & cast hem in boylyng watur, & sethe hem þerin. Take hot burrur meltede & chese ygratede, & ley þi ravioles in dissches; & ley þi hote buttur wyt gratede chese bineþe & aboue, & cast þereon powdur douce.
(from The Form of Curye, a 14th century English cookbook)

Take [sweet or white] cheese and grind it small, and mix it with eggs and saffron and a good quantity of butter. Make a thin foil of dough and enclose [the filling] in them as you do with tartelettes, and put them into boiling water and boil them. Take hot melted butter and grated cheese, and lay the ravioles in dishes, and lay the hot butter with grated cheese below and above them, and sprinkle with sweet powder.

The recipe seems to be a fairly straightforward cheese ravioli, boiled and then served with grated cheese and butter. Tartlettes are a similar filled pasta dish with a pork and currant filling.