BBC Food - Recipes - Wild mushroom and partridge ravioli
Making your own pasta is a bit tricky but totally worth it.
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Cooking tools:
- Pasta machine
- Food processor
- Cookie cutter
- Pastry brush
- Carving knife
- Plastic wrap
- Refrigerator
- Oven
- Stove
- Skillet
- Saucepan
- Serving bowl
Ingredients
- 300g/10½oz ‘00’ pasta flour
- 4 free-range eggs
- 25g/1oz unsalted butter
- 100g/3½oz wild mushrooms , cleaned
- 1 sprig fresh thyme
- 1 partridge breast (approx. 100-150g/3½-5½oz ), skin removed
- 150ml/5fl oz double cream
- salt
- freshly ground black pepper
- 2 tbsp olive oil
- 50g/1¾oz unsalted butter
- 4 partridge breasts, skin on
- 250g/9oz wild mushrooms
- 200ml/7fl oz beef stock of jus
- 100ml/3½fl oz double cream
- selection of fresh herbs
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