Pheasant and ricotta ravioli
Another recipe from Valentino Gentile, who combines his Italian background with his love for game.
Ingredients
- 4 Pheasant thighs
- 8 rashers Unsmoked bacon
- 1 Onion finely chopped
- 1/2 stick Celery finely chopped
- 1 Carrot finely chopped
- 70 g Ricotta cheese
- Pasta dough (freshly made is best)
- 3-4 Sage leaves finely chopped
- 1 Garlic clove crushed
- 100 g Butter
- 150 g Cep mushrooms (or any other wild mushrooms) sliced
- Parmesan
- Pumpkin purée (can be canned)
- Salt and pepper
- Oil
- 1 Beaten egg
Instructions
- Mince the pheasant thighs and bacon together.
- Heat a little oil in a frying pan, add the mince mix, onion, celery, and carrot. Fry for 3-4 minutes on medium-high heat.
- Season to taste with salt and pepper, add the garlic and cook for another 2 minutes. Set aside to cool.
- Once the mix has cooled down, stir in the ricotta. Season with more salt and pepper if needed.
- Roll out your pasta on floured, flat surface, to about ½mm, then cut out a 20x10cm rectangle.
- Place teaspoon-sized portions of the filling onto one half of the pasta, leaving 2cm space around each portion. Brush the edges around the filling with the beaten egg.
- Fold the pasta over the filling, make sure there are no air bubbles, and press down on the pasta to make it stick together. Cut into even squares and check there are no holes between the two layers of pasta.
- Cook the ravioli in boiling water for 3 minutes. Keep a little bit of pasta water for the sauce.
- Melt the butter in a clean pan, then add the sage and mushrooms. When the mushrooms are cooked, add a dash of your starchy pasta water to form a sauce. Season to taste.
- Transfer the cooked ravioli to the pan with the sauce and stir to coat well.
To serve
- Place a spoonful of pumpkin purée on a plate. Place the ravioli on top and pour over some of the mushroom sauce, making sure each portion includes some of the mushrooms.
- Add a generous sprinkling of parmesan.
- Optional: If you have dried ceps, you can crush them and dust some of the mushroom powder over the top.
Notes
This recipe was created by award winning chef Valentino Gentile, from Clava in West Byfleet, Surrey.
