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Wild Mushroom and Partridge Ravioli

Handmade pasta filled with a smooth mushroom and partridge blend, served with pan-roasted partridge breasts and a creamy sauce.

Main CoursePastaGourmetMushroomsGame
Estimated Nutrition
Calories
930.1
kcal / serving
3720.5 kcal total
Carbs
58.8g
per serving
235.2 g total
Fat
65.1g
per serving
260.4 g total
Protein
49g
per serving
195.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
4
piece
Eggs
Free-range
25
g
Unsalted Butter
For the ravioli filling
150
ml
Double Cream
For the filling
50
g
Unsalted Butter
Divided for the sauce
100
ml
Double Cream
For finishing the sauce
GrainsCereals
300
g
00 Pasta Flour
null
Liquids
200
ml
Beef Stock
Or jus
Meat
1
units
Partridge Breast
Skin removed, approx. 100-150g
4
units
Partridge Breasts
Skin on
NutsSeeds
1
sprig
Thyme
Fresh
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
handful
Herbs
Fresh, for garnish
OilsFats
2
tbsp
Olive Oil
For the sauce
Vegetables
100
g
Wild Mushrooms
Cleaned, for filling
250
g
Wild Mushrooms
For the sauce

Method

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