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Guinea fowl and parmesan stuffed ravioli

17/11/2023

Here is a recipe for delicious ravioli stuffed with guinea fowl and parmesan, a sophisticated dish that combines the delicate flavor of guinea fowl meat with the rich and slightly spicy taste of parmesan cheese.

Ingredients

  • 200 g of type 00 flour
  • 2 eggs (for the dough)
  • 300 g of guinea fowl meat
  • 1 small onion
  • 1 sprig of rosemary
  • 50 ml of white wine
  • 100 g of grated parmesan cheese
  • Salt and pepper to taste
  • Nutmeg to taste
  • 1 egg (for the filling)
  • Chicken or vegetable broth as needed

Preparation

  1. Start with the dough: create a well with the flour and break the 2 eggs into the center. Begin incorporating the flour into the eggs with a fork, then knead by hand until you have a smooth and elastic dough. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

  2. For the filling: cook the guinea fowl in a pan with a drizzle of oil, chopped onion, and rosemary. When the meat is golden brown, deglaze with the white wine and let it evaporate. Once cooked, let it cool and then finely chop.

  3. In a bowl, mix the chopped meat, parmesan, a pinch of salt, pepper, and nutmeg. Adjust the seasoning and blend everything together with an egg to bind the mixture.

  4. Roll out the dough into thin sheets using a pasta machine or rolling pin. Place small amounts of filling at intervals on the sheet and cover with another sheet. Cut out the ravioli with a pasta cutter or a wheel cutter.

  5. Cook the ravioli in plenty of salted water for a few minutes. They are ready when they float to the surface.

  6. While the ravioli are cooking, you can prepare a simple sauce by heating some butter in a pan and pouring it over the drained ravioli, or you can make a parmesan fondue with some broth and nutmeg for an even more intense and enveloping flavor.

Curiosity

Ravioli is a traditional Italian preparation that lends itself to endless variants. The guinea fowl meat filling, which is high in protein and low in fat, makes it a more sophisticated version, particularly suitable for important lunches or special occasions. The parmesan not only enriches the filling with its intense flavor but also adds a touch of savoriness that balances out the delicate taste of the meat.

Guinea fowl and parmesan stuffed ravioli