RAVIOLI WITH CHICKPEAS AND PHEASANT

/RAVIOLI WITH CHICKPEAS AND PHEASANT
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RAVIOLI WITH CHICKPEAS AND PHEASANT

  • CourseMain Course
  • Preparation40'
  • Difficultymedium
  • Selvagginapheasant
  • Calories100 - 300
  • ActivityRun F 82' M 59'
  • Persons4

Ingredients

4 servings:

G 250 pheasant breast

G 20 celery

G 20 shallot

G 200 precooked chickpeas

G 50 white wine

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

G 80 butter

G 100 fresh mushrooms

G 50 rocket salad

G 20 Parmesan flakes

Preparation

  • In saucepan, stir-fry celery, shallot and extra virgin olive oil.
  • Add the pheasant pounded with knife, add white wine and simmer until evaporated.
  • Add the chickpeas previously blended until creamy then, add salt and pepper to taste.
  • Roll out the dough and cut it into circle with a coppapasta” (cutter mould ring)
  • Place the filling  in each circle and close well.
  • Cook the ravioli in plenty of salted water, drain them and toss in a pan with melted butter and cooking water.
  • Arrange the ravioli on a serving dish and garnish with rocket salad, thin slices of mushrooms and Parmesan flakes.

Other

ChefRoberto Dormicchi

Other Info

659 Kcal

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.