Ravioli in orange partridge broth

Preparation	90'
Difficulty	Medium
Game	Partridge
Calories	500 - 600
Activity	Running M 49’, F 67’
People	4
Wine pairing	Trebbiano D’Abruzzo DOC

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
Extra virgin olive oil to taste
Salt and black pepper to taste

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.

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′. Once kneaded, roll up with food grade film and leave to stand for at least 30′.
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 extra virgin olive 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.

Ravioli in orange partridge broth

Ingredients

Preparation

Other dishes from Partridge