Pheasant Ravioli With A Chestnut Sauce And Curly Kale Pesto

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

275 g oo Pasta flour

2 whole medium free range eggs

3 medium free range egg yolks

1 tbs olive oil

Pinch of salt

2 pheasant legs

1 bay leaf

1 clove of garlic

Sprig of thyme

Salt and freshly cracked black pepper

1 L duck or goose fat

120 g chicken breast meat

20 g egg white

60 ml double cream

1 tbs chopped mixed soft herbs such as chives, chervil, tarragon and parsley

Fresh egg pasta

1 egg, whisked

flour for dusting

4 ravioli pheasant stuffing balls

Carcase of the pheasant and the leg bones Read more:

500 g chicken wings

1 stick of celery, chopped in four

1 large carrot, sliced

1 onion, cut in 1/8

1 clove of garlic, crushed

1 tsp sunflower oil

One bay leaf

Large sprig of thyme

150 ml white wine

1/2 tsp coriander seeds

5 white pepper corns

1.2L water

500 ml pheasant and chicken stock

120 ml double cream

20 g butter

1 leek. sliced and washed

1 banana shallot. peeled and sliced

1 clove of garlic crushed

50 ml white wine

150 g chestnuts, vacuum pouch preferably

1 tsp lecithin powder

2 cloves of garlic

80 ml + 1tsp olive oil

200 g curly kale, stalks removed

60 g Baby Spinach also known as pousse

1 tsp Dijon mustard

Zest of one unwaxed lemon

15 g grated Parmesan cheese

15 g roasted chestnuts

15 ml balsamic vinegar

4 Raviolis

100 g blanched and buttered curly kale

curly kale and chestnut pesto

Chestnut Foam

Fresh chestnuts out of the shell

Olive Oil

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