Place ricotta in a large bowl.
In a large, heavy skillet, melt half of the butter; toast the almonds and oats until golden.
Pour off the almonds, oats, and butter into the ricotta and mix well.
Reserve skillet, and any residual butter therein, for later.
Stir chopped hard-boiled eggs and raisins into the ricotta mixture.
Beat the raw eggs with honey, salt, and fennel.
Stir the sweetened eggs into the cheese.
Heat remaining butter with oil in the skillet.
Pour mixture in to fry until golden, about 5 to 8 minutes on very low heat.
Turn the omelette if you prefer the eggs well done.
Cut into individual wedges and serve hot.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc.
ISBN 0-8076-0832-7 Typos by Jeff Pruett