Ravioli stuffed with rooster
"The rooster-filled ravioli are a rustic first course, perfect for those who love authentic flavors. Prepare these delicious rooster-filled ravioli at home, an explosion of taste that will win over everyone at the table. With our recipe, bringing an original and protein-rich dish to the table will be child's play!"
Dietary Information
Servings:
- 1
To prepare the ravioli stuffed with rooster, first of all, on a pastry board, arrange the flour in a fountain and put the eggs in the center 1. Add a pinch of salt 2 and gradually incorporate the flour with a fork 3.
- 2
Then knead with your hands 4 until you get a smooth and homogeneous dough. Wrap it in plastic wrap 5 and let it rest in a cool, dry place for at least 30 minutes. Meanwhile, cut the celery into small cubes 6.
- 3
Also finely chop the onion 7 and the carrots 8. Pour a drizzle of oil into a saucepan and add the vegetables 9.
- 4
Also add two crushed cloves of garlic in their skins and a sprig of thyme and rosemary 10. Fry, over low heat, for 5 minutes or until the vegetables are tender. Meanwhile, cut the rooster into pieces 11 12.
- 5
Add the pieces of rooster to the pot 13 and brown each side until golden brown 14. Pour the beer into the pot 15.
- 6
Season with salt 16 and pepper 17. Cover with a lid 18 and cook for about 1 hour or until the meat easily shreds.
- 7
Remove the meat from the pot and let it cool for a while. Then shred the meat 19, removing skin and bones, and transfer it to a bowl. Add the cooking juices, the vegetables 20 and the Parmesan 21.
- 8
Mix 22 until you get a homogeneous mixture. Let it cool completely and put it all in a pastry bag. Take the dough and divide it in half 23. Roll out the sheets with a pasta machine. Start from the largest thickness, then fold the ends of the sheet towards the center 24. Pass it again between the rollers, gradually decreasing the thickness.
- 9
Proceed in this way until you get 2 sheets of 2-3 mm thickness 25. Brush one sheet with water 26 and place small heaps of filling, 3-4 cm apart 27.
- 10
Cover with the second sheet 28. Try to remove the air around the filling and make the two sheets adhere well, in this way the ravioli will not open during cooking. With a cookie cutter, shape your ravioli 29. Cook them in boiling salted water for 3-4 minutes 30, until they come to the surface.
- 11
Meanwhile, in a pan, melt the butter, add the sage leaves 31. Drain the ravioli and transfer them to the pan 32, gently sauté for a few minutes. Plate and add the melted butter 33.
- 12
Complete with a sprinkling of Parmesan 34, a few sage leaves 35 and freshly ground pepper. Your ravioli stuffed with rooster are ready to be served 36!
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