Pheasant Ravioli With A Chestnut Sauce And Curly Kale Pesto

Name: Pheasant Ravioli With A Chestnut Sauce And Curly Kale Pesto
Prep time: 4 h 2 min
Cook time: 4 h 2 min
Total time: 4 h 2 min
Yield: 43
Cuisine: Mediterranean, Italian, European
Ingredients: 60 grams Baby Spinach also known as pousse; 15 milliliters balsamic vinegar; 1 banana shallot. peeled and sliced; 1 bay leaf; 20 grams butter; 1 large carrot, sliced; 1 stick celery, chopped in four; 43 servings Chestnut Foam; 15 grams roasted chestnuts; 43 servings Fresh chestnuts out of the shell; 150 grams chestnuts, vacuum pouch preferably; 120 grams chicken breast meat; 500 milliliters pheasant and chicken stock; 500 grams chicken wings; 1 teaspoons coriander seeds; 1 teaspoon Dijon mustard; 60 milliliters double cream; 1 egg, whisked; 43 servings Fresh egg pasta; 20 grams egg white; 3 mediums free range egg yolks; 1 clove garlic; 1 L duck or goose fat; 1 Tb chopped mixed soft herbs such as chives, chervil, tarragon and parsley; 43 servings curly kale and chestnut pesto; 100 grams blanched and buttered curly kale; 200 grams curly kale, stalks removed; 1 leek. sliced and washed; 1 Zest of unwaxed lemon; 1 teaspoon lecithin powder

The recipe Pheasant Ravioli With A Chestnut Sauce And Curly Kale Pesto could satisfy your Mediterranean craving in approximately 4 hours and 2 minutes. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 43. This main course has 700 calories, 29g of protein, and 39g of fat per serving. Head to the store and pick up chestnuts, salt and freshly cracked pepper, pheasant and chicken stock, and a few other things to make it today.

Ingredients

Servings:

60grams

Baby Spinach also known as pousse 15milliliters

balsamic vinegar 1

banana shallot. peeled and sliced 1

bay leaf 20grams

butter 1large

carrot, sliced 1stick

celery, chopped in four 43servings

Chestnut Foam 15grams

roasted chestnuts 43servings

Fresh chestnuts out of the shell 150grams

chestnuts, vacuum pouch preferably 120grams

chicken breast meat 500milliliters

pheasant and chicken stock 500grams

chicken wings 1teaspoons

coriander seeds 1teaspoon

Dijon mustard 60milliliters

double cream 1

egg, whisked 43servings

Fresh egg pasta 20grams

egg white 3mediums

free range egg yolks 1clove

garlic 1L

duck or goose fat 1Tb

chopped mixed soft herbs such as chives, chervil, tarragon and parsley 43servings

curly kale and chestnut pesto 100grams

blanched and buttered curly kale 200grams

curly kale, stalks removed 1

leek. sliced and washed 1

Zest of unwaxed lemon 1teaspoon

lecithin powder 1Tb

olive oil 80milliliters

1tsp olive oil 1

onion, cut in 1/8 15grams

grated Parmesan cheese 275grams

oo Pasta flour 5

white pepper corns 2

pheasant legs 4

ravioli pheasant stuffing balls 4

Raviolis 1pinch

Pinch of salt 43servings

Salt and freshly cracked black pepper 1teaspoon

whole medium free range eggs

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.