Pigeon Ravioli
Explore Pigeon Ravioli with Shooting UK. Game recipes made simple from pheasant to venison, enjoy flavours inspired by the field.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Cooking tools:
- Pasta machine
- Blender
- Piping bag
- Cookie cutter
- Pastry brush
- Cutting board
- Fork
- Skillet
- Saucepan
- Pot
- Slotted spoon
- Plastic wrap
- Parchment paper
- Stove
- Refrigerator
- Freezer
Ingredients
- 400g plain flour
- 1 tsp salt
- 4 eggs & 1 egg yolk for egg wash
- 2 tbsp olive oil
- 1 tbsp of mixed herbs
- 6 pigeon breasts
- 2 rashers of bacon
- 1 tbsp balsamic vinegar
- 1 sweet potato
- 1 diced red onion
- 2 garlic cloves, cut finely
- Fresh coriander
- 100g pancetta lardons
- 2 cloves garlic, cut finely
- 110g button mushrooms, roughly chopped
- 200g spinach
- 250ml chicken stock
- 50g grated Parmigiano-Reggiano cheese, with some for garnish
- 4 tablespoons unsalted butter
- Chopped fresh coriander and lemon zest to finish
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