Ravioli di Carne di Piccione

C9E3CC75-2510-4C53-AE8D-5DBF9692152E

Ravioli Pigeon Filling

In a pan add a handful of chopped Pancetta and fry slightly. After a few minutes add some chopped garlic, carrots, celery and onion. Fry all together until the onion is well soft. In another pan add some olive oil and brown the pigeons on all sides. Add salt and pepper to taste. When well browned add a cup of good red wine and let the wine evaporate for some minutes. Now add the contents of both pans together and combine with about 500 g of Passata. Simmer slowly in an open pan and keep moist with some good stock, Cook until the meat is very soft and coming off the bone. When cooled, remove the meat from the carcass and cut it fine, then return it to the pan with all the sauce. Cook only for a few minutes and make sure it is well mixed and the correct moisture content, if too dry add some more stock. Taste for salt and pepper and correct if required.

100 g Pancetta

6 Cloves of garlic

2 Medium carrots

2 Celery sticks

1 Pinch of dried chilli or 1 fresh chilli

4 Medium sized onions

Salt and Pepper

All of the above finely chopped

100 ml Extra Virgin Olive Oil

6 Pigeons

200 ml Good red wine

500 g Passata

1 Litre stock

Ravioli Pasta

Mix the egg and flour together and knead until uniform and smooth. It should be a fairly firm dough and if not correct, adjust by adding either more milk or more flour. I coloured mine by adding green Cavolo nero sauce to one third and red plum sauce to another third, thus getting tri colours

5 Eggs beated slightly

500 g Plain flour – Preferably Tipo 00

Roll pasta dough out with a pasta machine to a medium thickness. Lay one sheet down and place enough filling in little balls on top of the dough so that your pasta press will cover it. Make many rows of filling, spaced to accommodate the ravioli press. Now layer another sheet over the first and the filling balls, then press and cut with ravioli press. Flour well and keep until used.

Boil enough water to accommodate tall the pasta and when boiling well dump the ravioli in the boiling water. When they are floating, cook for another two minutes and then scoop out with a slotted spoon. Serve on pre warmed plates and dress with melted butter and sage sauce

Grated Parmigiano or Grana Padana

10 Sage leaves

Add enough grated Parmigiano and do not forget the Home made Red Wine

ENJOY!!

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s