When you are creating a feast you exhaustively research and test prospective foods. Sometimes in the search for new and fun recepits you stumble across something interesting that for any number of reasons is not feasible to make for 150 plus people. Once you are actually in the kitchen, preparing the feast, you frequently feel like a manager instead of a cook. For that reason it is fun to throw one or more of the recepits that you found into the ole binder and redact it at the feast - if you have the time. This can be served as a special dish to delight the High Table. I call these "Drive by Redactions".
Ravioli
The Cookbook of Sabina Welserin, Translation (c) Valoise Armstrong 1998.
Rabiolin zú machen Nempt ain spinet vnnd briet jn, als welt jr ain gren kraút machen, vnnd hackens klain, nempt vngefarlich ain hendlin voll/ wen es gehackt jst/ kesß oder ain bret von ainer hennen oder kaponer, es seý gesotten oder gebratten/ so nempt des kesß 2 mall soúil als des kraúts vnnd des brets aúch als vill/ vnnd schlagt 2 oder 3 air darein vnnd macht ain fein taiglin/ thiet saltz vnd pfeffer darein/ vnnd macht ain taig mit ainem schenen mel, als welt jr ain torta machen, vnnd wen jr den platz gemacht hand, so thiet ain betzlin am ortt des blatz vnnd fúrmen es zú ainem krapffen/ vnnd trúckens an erttern woll zú/ vnnd legent es jn ain fleschbrie/ vnnd land es sieden vngeferlich wie ain lind bar air, das bret soll klaingehackt sein vnnd der kes klaingeriben

To make ravioli Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a soft-boiled egg. The meat should be finely chopped and the cheese finely grated.

1
 Package frozen Spinach
Olive Oil
1 C
 Shredded Cheddar
1 C
 Parmesean Cheese
1
 Package Won Ton Wrappers
Egg Whites
Thaw spinach and sautee until hot in a pan with just enough olive oil to prevent sticking. Drain spinach well and put into a bowl. Mix spinach and cheese well. Work with a small number of won ton wrappers at a time to keep them from drying out. Brush wrapper with egg white, place a small ball of the mixture on the wrapper and fold over into a shape you like. Press tightly to seal and press out all air. Brush with egg whites. Set aside until the last minute.
Bring a large pot of water to a boil and then dump in the ravioli. Cook for around 5 minutes or until the pasts is totally cooked. Remove from water with a strainer and drain well. Dump ravioli onto a platter and garnish with more of both cheeses while piping hot