RAVIOLI WITH CHICKPEAS AND PHEASANT

Chef

Preparation	40'
Difficulty	Easy
Game	Pheasant, Pheasant
Calories	600 - 700
Activity	Running F 82', M 59'
People	4
Wine pairing	Colli Bolognesi DOC Barbera

Ingredients

G 250 pheasant breast
G 20 celery
G 20 shallot
G 200 precooked chickpeas
G 50 white wine
G 80 butter
G 100 fresh mushrooms
G 50 rocket salad
G 20 Parmesan flakes
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste

Kcal 659*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

In saucepan, stir-fry celery, shallot and extra virgin olive oil.
Add the pheasant pounded with knife, add white wine and simmer until evaporated.
Add the chickpeas previously blended until creamy then, add salt and pepper to taste.
Roll out the dough and cut it into circle with a coppapasta” (cutter mould ring)
Place the filling in each circle and close well.
Cook the ravioli in plenty of salted water, drain them and toss in a pan with melted butter and cooking water.
Arrange the ravioli on a serving dish and garnish with rocket salad, thin slices of mushrooms and Parmesan flakes.

RAVIOLI WITH CHICKPEAS AND PHEASANT

Ingredients

Preparation

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