Partridge is king here, but the idea is for the flavour of mushroom to feature throughout; within the filling, in the sauce and in the pasta itself. A small amount of dried porcini will go a long way, and it has an intoxicating and lingering aroma.
For the filling, you’ll need to chop the onions finely and the mushrooms and partridge fairly finely. This’ll help you mould the pasta around it more easily. Alternatively you could combine the cooked onions and mushrooms with the partridge, then mince the lot an add the cream, if you prefer a finer texture or are making small ravioli or tortellini.
The whole dish is a reasonable amount of work, but the pasta and the filling can be made earlier in the day or even the day before. You could even fill and form the ravioli the day before and store in the fridge – but be sure to lay them on a bed of semolina or four so that they don’t stick and you risk ripping them open when you try to lift them.
- March 10, 2019
- 3 Servings
- 1 hr 30 min
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- 2 partridges, boned and finely-diced
- 1 small onion
- 100g finely diced mushrooms
- 2 sprigs of thyme
- 3 tbs double cream
- 1 tsp ground dried porcini
- 200g Tipo 00 flour
- 2 medium eggs
- 1 small onion, finely diced
- 150g mushrooms, sliced fairly finely
- 1 tsp concentrated beef stock (liquid, or half a stock cube)
- 150ml double cream
- 2 sprigs of thyme
- Step 1
- Sweat the onion until soft, add the mushroom and cook. Allow to cool, then mix in the partridge meat and cream and season, to create your pasta filling. Set aside while you make the pasta.
- Step 2
- Mix together the flour and porcini. Slowly mix in the eggs. Bring together to form your pasta and knead in the usual way. Wrap in click film and rest in the fridge for at least 30 minutes.
- Step 3
- While the pasta is resting you can make your sauce. Sweat off the onion, add the mushrooms to cook off. Add the cream, thyme and the stock and cook until reduced to the right consistency. Season.
- Step 4
- Now it’s just a matter of assembling the ravioli, which can be done a little ahead of time. When you’re ready to eat, the ravioli should cook in boiling water in around three minutes, during which time you can reheat the sauce and serve.