Ravioli in orange partridge broth

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Ravioli in orange partridge broth2020-04-14T09:10:55+02:00

Ravioli in orange partridge broth

  • CourseMain Course
  • Preparation90'
  • Difficultymedium
  • Selvagginapartridge
  • Calories500 - 600
  • ActivityRunning M 49’ F 67’
  • Persons4

Ingredients

N 2 partridges

G 20 celery

G 20 onion

G 20 carrot

N 2 cloves

N 1 garlic bulb

G 100 ricotta cheese

G 30 parmesan cheese

N 3 eggs

G 250 flour

Parsley to taste

Lemon zest and orange zest to taste

Nutmeg to taste

EVO oil to taste

Salt and black pepper to taste

Preparation

  • To prepare a traditional egg pasta, put the flour on a pastry board, making a flour volcano. Add eggs and mix with a fork, combining the flour. Start kneading the dough by hand for about 10 minutes. Once kneaded, roll up with food grade film and leave to stand for at least 30 minutes.
  • Bone the partridges, set aside the meat, clean the bones under running water.
  • Sear the partridges’ bones, add celery, carrot, onion with the cloves put into it, orange zest in a non-stick pan.
  • Brown and add water to make the broth. Boil for at least 1 hour.
  • Cut the meat into cubes and sear with crushed garlic and EVO oil, season with salt and pepper.
  • Pass the meat trough the blender, adding ricotta cheese, and season with nutmeg and lemon zest.
  • Roll out dough with a rolling pin, cut it into stripes to cover ravioli mold, fill it with partridges stuffing using a pastry bag, cover and seal well with the help of a rolling pin.
  • Filter the broth.
  • Cook the ravioli in boiling salted water, drain and arrange on a serving dish, cover with broth, garnish with orange zest and chopped parsley.

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Chef

Wine CouplingTrebbiano D’Abruzzo DOC

Other Info

Kcal 540*

*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.