Pigeon Ravioli with Lardo and Carrots

Preparation	4h
Difficulty	Hard
Game	Partridge
Calories	> 1.000
Activity	M 109’, F 150’
People	4
Wine pairing	Pentro d’Isernia DOC rosso

Ingredients

For the Filling:
N 1 whole pigeon, ungutted
G 300 red wine
G 300 white wine
G 50 red wine vinegar
G 50 carrots
G 50 onion
G 30 aged pork lardo
G 10 anchovy extract
N 3 juniper berries
N 1 clove
N 1 lemon
G 50 Moraiolo EVO oil
For the Pasta:
G 100 durum wheat semolina
G 200 all-purpose flour
N 3 whole fresh eggs
N 3 fresh egg yolks
For Garnish:
G 100 butter
G 30 thin slices of aged lardo
G 20 grated Parmesan
G 1 Madagascar pepper
G 150 whole carrots
G 150 carrot juice

Kcal 1200*

*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 60 Kg and an average male weight of 80 Kg.

Preparation

Start by making the fresh pasta. Break the eggs into a stand mixer, add the flour, and mix until a smooth dough forms. Cover well and refrigerate for a couple of hours before using.
For the filling, clean the pigeon, retaining the liver, heart, and gizzards, which should be carefully cleaned and washed. Remove and debone the two pigeon breasts, vacuum-seal them with garlic, Madagascar pepper, and Moraiolo EVO oil, and marinate for at least one day. Place the carcass, legs, and offal in a saucepan with all the other filling ingredients, keeping them whole. Cook over moderate heat for 3 hours. Once done, carefully remove the carcass and strip it by hand, also retrieving the offal. Strain the sauce and reduce until thick and glossy to use for coating the ravioli.
Finely chop the meat and offal, season with salt, a small amount of Parmesan, and ground Madagascar pepper to achieve a smooth, firm filling.
Roll out the pasta to a thickness of 1 mm and cut into ravioli using a 4 cm round cutter. Refrigerate to dry the pasta slightly.
For garnish, peel and wash the whole carrots. Use the scraps to extract carrot juice and place the whole carrots with their juice in a vacuum-sealed bag. Steam for 2 hours at 85°C.
Cook the ravioli in salted boiling water for 4 minutes and then sauté in a pan with butter, Madagascar pepper, and a little Parmesan. Meanwhile, sear the marinated pigeon breast on a very hot iron plate, then slice thinly.
Arrange the ravioli in a circular pattern on the plate, alternating with carrot slices and sliced pigeon breast. Place thin slices of lardo on the ravioli and finish with the hot, reduced “ghiotta” sauce to coat the dish.

Pigeon Ravioli with Lardo and Carrots

Ingredients

Preparation

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