Woodcock, Porcini, and Parmigiano Ravioli

Braised Woodcock

Heat 4 tablespoons of olive oil in a Dutch oven over medium-high warmth.

Pat the woodcock dry, season with salt, and place within the sizzling oil, browning on all sides. As soon as browned, take away the woodcock from the Dutch oven and put aside.

Over medium-low warmth, when the oil is shimmering, cook dinner the greens gently for at the least 5 minutes or as much as 20–25 minutes, relying in your choice. Sauté till the onion is translucent and the greens are delicate, avoiding frying or burning them.

Add the browned woodcock again to the Dutch oven together with any amassed juices, 2 sprigs of recent rosemary, and a couple of bay leaves.

In a cup, combine ½ cup of white wine with 1 tablespoon of tomato paste and whisk. Pour this combination into the Dutch oven, then add the remaining ½ cup of wine, or sufficient white wine to cowl the woodcock midway.

Flip up the warmth to convey to a boil, then scale back to a simmer. Cowl and braise for about 1½ hours, or till the woodcock is tender.

As soon as tender, enable the meat to chill, then tear it off the bone and finely mince it. Use the entire chook, together with the legs, as there may be fats there that provides taste. At this level, you’ll be able to refrigerate the meat and make the ravioli the subsequent day if you want.

Woodcock Ravioli

In a pan, warmth 2 tablespoons of olive oil over medium warmth. Add the minced garlic and sauté till aromatic.

Add the rehydrated porcini mushrooms to the pan, cooking them till they’re tender and any liquid has evaporated. As soon as cooled, chop them finely.

Mix the minced woodcock meat, finely chopped mushrooms, and grated Parmigiano-Reggiano in a bowl. Combine properly, then set the bowl within the fridge.

On a clear work floor, mound the flour and create a properly within the middle. Crack the eggs into the properly. Add a pinch of salt and olive oil to the eggs. Utilizing a fork, gently beat the eggs, regularly incorporating the encircling flour. Proceed mixing till a sticky dough begins to type.

As soon as the dough begins coming collectively, use your fingers to knead it. Knead for about 8–10 minutes, or till the dough is easy and elastic. If the dough is simply too sticky, sprinkle it with a bit extra flour as you knead. If it’s just a little dry, moist your fingers with some water and proceed kneading till easy.

Form the dough right into a ball and wrap it tightly in plastic wrap. Let it relaxation at room temperature for at the least half-hour; this enables the gluten to loosen up, making the dough simpler to roll out.

After resting, divide the dough into 4 even parts. Utilizing a KitchenAid pasta attachment, go every portion by means of the machine, beginning on setting 1 and regularly working as much as setting 5. Every portion ought to roll out into sheets roughly 2 toes lengthy and 10 inches large.

Lay the sheets onto a flippantly floured tablecloth to forestall sticking. Frivolously flour the sheets of pasta dough as properly.

Lay out a sheet of pasta and place small mounds of filling (about 1 teaspoon every) evenly spaced alongside the sheet.

Frivolously brush across the filling with water or egg wash to assist seal the ravioli.

Fastidiously place one other sheet of pasta over the filling, urgent round every mound to seal and take away any air pockets.

Reduce the ravioli utilizing a pasta cutter or knife, guaranteeing every bit is properly sealed.

Repeat with the remaining dough and filling.

Convey a big pot of salted water to a boil. Add the ravioli and cook dinner for two–3 minutes, or till they float to the floor.

In the meantime, in a big skillet, soften the butter over medium warmth. Add the sage leaves and cook dinner till the butter is golden brown and the sage is crispy.

Drain the cooked ravioli and add them to the skillet with the sage butter. Toss gently to coat.

Serve the ravioli sizzling, garnished with extra grated Parmigiano-Reggiano and a sprinkle of black pepper. Take pleasure in!