Guineafowl Ravioli With Porcini Mushrooms

1. 1

   Wash and cut the celery, onion and carrot into small pieces. Place the clove of garlic in a pan with the olive oil and thyme for one minute then add the celery, onion and carrot pieces to cook. Chop the legs and bust of the bird into half. Flour them and place them into the pan with the vegetables. Stir the meat until it turns a golden brown color. Then turn down the fire and pour in 1 cup of wine (or enough to cover all the ingredients) and let it cook until the wine reduces. Strain the meat and let it cool. Store the sauce and chicken breast for another recipe.

2. 2

   Clean the porcini mushrooms carefully with damp paper towel. Cook the stem of the mushroom separately from the head. The stem will be used for the filling and the head for the sauce. Slice the stem and cook in a frying pan with olive oil, garlic and pinch of salt then let it cool. Cook the sliced head with olive oil, garlic and pinch of salt for 5 minutes until it becomes soft then leave in the pan for later step with no fire. Mash the cooked porcini stem with an egg yolk, ricotta, parmesan and the cooled for the ravioli filling. Add more parmesan to reach the right consistency, if needed. Place in the fridge to cool.

3. 3

   When the meat has cooled, remove the meat from the bones and place it in the food processor with parmesan, egg yolk , ricotta and cooked porcini stems. Add a pinch of salt and blend.

4. 4

   Put the cooked ravioli in the skillet with cooked porcini. Add the butter, a ladel full of the pasta water and 1/3 c. parmesan. Hover the pan over the heat moving the pasta continuously until the sauce becomes thick. Remove the ravioli from the heat then sprinkle with parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.