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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
- 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.
- 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.
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