Tomorrow is World Pasta Day and here at Il Poggione we are celebrating with Pigeon Raviolini, a classic recipe from one of our favorite restaurants, Il Silene in Seggiano, and a bottle of Il Poggione Rosso di Montalcino. Here is the Raviolini recipe for 6 people (serves about 120 raviolini).
For the pasta
– 3 eggs
– a tablespoon of Il Poggione Extra Virgin Olive Oil
– 1 and 1/4 cup of flour
– 1 teaspoon of salt
For the filling
– 2 whole pigeons
– half an onion
– a clove of garlic
– 1/5 of a cup of Il Poggione Extra Virgin Olive Oil
– 1 glass of Il Poggione Rosso di Montalcino
Just before serving
– seasoned parmigiano cheese
– toasted ground pepper
Preparing the pasta dough
Combine the flours and make a hole in the middle, then crack the eggs into the center, adding the salt and the oil. Then mix everything and form it into a soft ball, wrap it in plastic wrap and leave it to stand in the fridge for 30 minutes.
Preparing the filling
De-bone the pigeons, remove the breasts and legs, while being careful to keep all the fat and the little pieces attached to the bone. Then prepare a frying pan with the onion and the garlic in the extra virgin oil at a low flame.
When the onion is nicely golden, add the pigeon meat and the bones, and continue to cook until the meat is completely browned.
Bathe this in red wine and raise the flame so that all the alcohol evaporates. Remove the pigeon bones, adjust the salt and mince the meat very finely. It should have a dark color and a strong flavor.
Preparing the raviolini
Roll the dough out very thin and cut it into long strips about 2/2.5 inches wide.
Lay out a strip along the table and position the paté, not at the center but on the part nearest to you, almost at the edge of the strip. With a teaspoon make little heaps of paté at regular intervals, then take the remaining part of the strip, and fold it over the mixture to cover and close it. Press the edges of each raviolino with your hands to make the two parts of the dough adhere well. Cut away the surplus dough with a pastry wheel.
Repeat the process with the other strips. With these quantities you can get about 120 little raviolini
After cooking the raviolini in plenty of salted water, divide them onto the plates (about 20 per person). Immediately grate the cheese over them so that it melts well into the hot raviolini, add a trickle of oil and some ground pepper.