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Pigeon Ravioli

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Pigeon Ravioli

The perfect pigeon ravioli recipe with a picture and simple step-by-step instructions.

For the filling

  • 275 g Pigeon meat
  • 1 tbsp Olive oil
  • 20 g Green pistachio nuts
  • 140 g Ricotta
  • 40 g Pecorino
  • 3 stem Flat leaf parsley
  • 4 Toes Garlic
  • Salt pepper
  • 900 ml Tomato sugo

For the ravioli

  • 50 g Semola
  • 130 g Farina di grano duro (Italian flour)
  • 2 Medium sized eggs
  • Grated pecorino
  1. Briefly fry the pigeon breasts in oil, they should be pink on the inside. Put the remaining ingredients in a blender except for the tomato sauce and make the filling. Season well with salt and pepper.
  2. Knead the flour and eggs into a dough and roll it out into plates. Finish the ravioli with the filling. Cook in salted water for 5-6 minutes and serve on the tomato sauce with pecorino cheese.
Dinner
European
pigeon ravioli

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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