500g Boneless guinea fowl
2 sticks of Celery, finely chopped
1 Onion, finely chopped
1 Carrot, finely chopped
1 Leeks, finely chopped
500g White wine
2ltr Chicken stock (or guinea fowl stock, if available)
Black Truffle – variable amount, use as much or as little as you can. (The truffle should be finely chopped into short, thin sticks, which will be generously sprinkled over the pasta before serving)
Parmesan cheese – to taste
Salt – to taste
360g Egg yolks
To make the ravioli filling:
1. Cut the guinea fowl into pieces, season with salt and pepper.
2. Heat a pan with olive oil over a medium-high heat. Add the guinea fowl and allow to brown. Remove from the pan.
3. Add the vegetables to the pan, leave to sweat and soften, absorbing the caramelised guinea fowl flavours.
4. Return the guinea fowl to the pan. Add the white wine and allow the liquid to reduce by 3/4.
5. Add the chicken stock, cover the pan with a lid and allow to cook for 2hrs.
6. Once cooked, blend in the blender. Season with salt and pepper and set aside.
To make the pasta:
1. In a Kitchen Aid mixer, combine the flour, egg yolks, salt and a little olive oil. Mix until all of the ingredients combine to form a stable pasta dough. (Note: Be careful not to overwork the dough.)
2. Remove the dough from the mixing bowl and place on a cold work surface. Use a rolling pin to thinly roll out the dough (approx. 2mm thick).
3. Use a cutter (or a knife) to mark out large squares in the dough.
4. Use a small spoon to place a portion of the filling on the left/centre of the ravioli square.
(Note: Be careful not to overfill it, as you don’t want the ravioli to burst whilst cooling.)
5. Fold over the ravioli so that the sides meet and the filling is enveloped. Press the sides, tightly sealing in the filling and ensuring no air spaces remain.
1. Heat a saucepan with boiling water.
2. Add the pasta and cook for 3mins.
3. Remove the pasta from the pan and transfer into a pre-heated saucepan. Glaze with butter.
On the plate….
1. Artistically drizzle over some Parmesan cream in a circle on the plate. Follow the same pattern to position the ravioli.
2. Spoon over some of the leftover guinea fowl juices from the cooking.
3. Generously sprinkle over the sticks of truffle over the pasta. Enjoy!
Simone Zanoni is the Executive Chef at Le George restaurant in the Four Seasons George V Hotel, Paris.