Pour the flour out on the table and make a well in the middle. Crack the eggs int he well and slowly incorporate the eggs into the flour. When the flour has absorbed the eggs, kneed the dough for about 10minutes, till you’ve got a nice and smooth dough.
Let the dough rest for an hour in the fridge.
2 whole eggs
100g semolina gran duro
300g tipo ’00’ flour
Heat some olive oil in a heavy bottomed frying pan. Season the pheasant breasts with salt and pepper, and fry them skinside down. When the skin is golden, ad the pancetta and turn the pheasant breasts over.
Ad the shallots to the pan and after a couple of minutes, ad the garlic, rosemarin and white wine.
Let the white wine evaporate and finally ad the cream. Let it simmer for 5-10 minutes till the breasts are cooked through. Discard the rosemary sprigs and transfer to a food processer.
Season with salt and pepper and blitz till you have got a nice tasty mince.
Leave in the fridge til you are using it.
2 pheasant breasts
100g pancetta, cut into 1cm dices
2 banana shalottes, finely sliced
1 garlic clove, finely sliced
1 spring rosemary
1 glas of white wine
100 ml double cream
salt and peper
Cut the vegetabels in 1 cm dices. Heat a couple of tablespoons of olive oil in a heavy bottomed casserole, and brown the pheasant legs on both sides. When you have a nice golden colour, ad the vegestabels. When the vegestables have got a bit of colour, ad the garlic, rosemary, honey and red wine vinegar. When the honey have caramelised the vegestables slightly, ad the tomatoes.
Let the tomatoes cook for 5 minutes. Ad the red wine and water or fond to cover. Let the sauce simmer for 11/2hr. Reduce the sauce till it sirupy and intens in flavour.
2 pheasant legs
1 red onion
1 sellery stalk
2 garlic cloves
1 sprig rosemary
1 tbsp redwine vinegar
1 tbsp honey
1/2 tin tomatoes, without their juices
Chicken stock if you have, otherwise water is fine.
Divide the dough in four. Choose a piece to work with and cover the rest with clingfilm.
Flatten the dough with your hand, and roll it through on the first setting. Fold the dough over and roll it through on the same setting. Repeat this process 10 times, till you have a nice smooth dough. Lay the pasta sheet out on the table, and dut it lightly on both sides with flour.
Set the pastamachine on the next setting, and roll the pasta sheet through. Repeat the process, going a notch thinner each time, till the pasta is as thin as the machine goes.
Dust the table with semolina, and lay the pasta sheet out. Cut the pasta out with a pastry ring. Put a teaspoon og the stuffing in the center. Brush around the edge with som water, and put an other pasta disc on top. Press around the edge with your fingers to seal the ravioli. Make sure you don’t get any air trapped inside the ravioli, or they might burst when you cook them.
Cook the ravioli in salted water. It’ll take 2-5 minutes, depending on how fresh the ravioli are.
When the ravioli are cooked ad them to the chianti sauce, and toss well. The sauce needs to cover all the ravioli with an even coating. If the sauce gets to dry, just ad a little pasta water.
serve with a couple of fresh rosemary leaves, a sprinkle of parmesan and a drizzle of good olive oil.