Ravioloni stuffed with partridges and truffles
Preparation 40 min, cooking 1 hour 10 min, medium difficulty
400 g of egg pasta sheet, 2 slices of smoked bacon, 2 partridges, 200 g of spinach, 50 g of black truffle, 1 egg, 2 sprigs of rosemary, 1 clove of garlic, 8 tablespoons of grated Parmesan cheese, 1 glass of dry white wine 40 g of butter, 3 tablespoons of extra virgin olive oil, salt and pepper
Clean and flame the partridges, stuff them with the bacon and half of the rosemary and cook them in a saucepan with oil for an hour, sprinkling with wine every now and then. Finally, de-bone the partridges and chop the pulp.
Clean and blanch the spinach in boiling salted water, then squeeze, chop and mix with the meat, egg, half Parmesan, the flaked truffle, salt and pepper.
Arrange the preparation in piles on half of the pastry, fold the dough, press it with your fingers around the fillings and cut it into squares of about 4 cm dilated. In a saucepan, brown the butter with the garlic and a sprig of rosemary.
Cook the ravioli in plenty of salted water, when they are cooked, drain and arrange them in a bowl. Pour over the melted butter (remove the rosemary and garlic), sprinkle with the remaining Parmesan and serve.