'Boyl a Capon with Ranioles

I've become a huge fan of the Guardian's videos they do a great job and cover food in a very unique and, to me, interesting way. This video is food historian Laura Mason and chef Allegra McEvedy working their way through a 17th century a dish called: 'boyl a capon with ranioles - which in modern day English works out to be: Chicken with Sweetbread Ravioli.

Love the kitchen they are working in and their spirit of fun, I also really appreciate that they hand roll the pasta, my preferred method for making pasta.