Mimi Thorisson’s Guinea Hen RavioliRecipe By: Mimi Thorisson
Try this recipe for Guinea Hen Ravioli from French food blogger Mimi Thorisson’s cookbook, French Country Cooking: Meals And Moments From A Village In The Vineyards.
For The Stuffing
- 1 whole guinea hen or chicken (3 lb)
- Fine sea salt and freshly ground black pepper
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1/2 pound savoy cabbage, finely chopped
- 2 large eggs
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chives
- 1/4 tsp grated nutmeg
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 bouquet garni*
For The Pasta Dough
- 4 cups all-purpose flour, sifted, plus more as needed
- 5 large eggs
- 3 tbsp extra-virgin olive oil
- Pinch of fine sea salt
- 1 large egg yolk
- Semolina flour
- Juice of 1/2 lemon
- 4 tbsp unsalted butter, cut into pieces
- Chopped fresh chives, for serving
*A mixture of herbs and bay leaf, a bouquet garni is wonderful for flavoring soups and stews. Tie together with kitchen twine: 3 sprigs parsley, 1 sprig sage, 1 sprig rosemary, 1 sprig thyme, and 1 bay leaf. Add the herb bundle to the dish when directed and discard before serving.
- Make the stuffing. Preheat the oven to 350°F.
- Put the guinea fowl in a baking dish, season generously with salt and pepper, and drizzle with olive oil. Roast for about 40 minutes. The bird will be slightly undercooked so the meat will be juicy. Set aside to cool slightly. Remove the skin and discard. Remove the bones and reserve them. Chop the meat finely and put the meat in a large bowl.
- Add the cabbage, eggs, parsley, chives, and nutmeg to the meat and season with salt and pepper.
- In a large pot, heat the 3 tablespoons olive oil over medium-high heat. Add the onion, carrot, celery, and guinea hen bones and cook until golden, about 5 minutes. Season lightly with salt and pepper. Add the bouquet garni* and enough cold water to cover the ingredients. Cover the pot and bring the water to a boil. Reduce the heat and simmer gently for 1 hour. After 1 hour, uncover, increase the heat to high, and boil the stock until it reduces to 1 cup.
- Meanwhile, make the pasta dough. Put the flour on a clean work surface and make a well in the center. Add the eggs, olive oil, and salt. Using a fork, beat the eggs and then gradually mix in the flour, using your hands when the dough is too stiff to stir. Knead with the heel of your hand, sprinkling the dough with additional flour if it gets too sticky, until it is soft and elastic, but still slightly sticky, 6 to 8 minutes. Shape into a ball and wrap in plastic wrap. Let it rest at room temperature for 30 minutes.
- In a small bowl, mix 1 tablespoons water with the egg yolk to make an egg wash.
- Scatter flour over a large, clean surface. With a rolling pin, roll the dough out until it is just thin enough to fit through the rollers of a pasta machine. Roll the pasta through each setting of a pasta machine until it is the thinnest it can be. Cut the dough in half. On one sheet, carefully scoop 1 teaspoon stuffing every 3 to 4 inches and then brush around each mound of filling with the egg wash. Drape the second sheet of pasta over the first one, gently pushing around each filling mound with your fingers to seal and remove any air bubbles. Trim each ravioli parcel with a sharp knife or a pasta stamp of your choice to form a neat shape, whether square, oval, or round.
- Line a baking sheet with wax paper and scatter a good amount of semolina on top. Transfer the ravioli to the baking sheet. Cover loosely with plastic wrap and place in the refrigerator.
- Bring a large pot of salted water to a boil over medium-high heat.
- Strain the stock through a sieve into a small saucepan. Add the lemon juice and bring to a boil over high heat. Remove from the heat and whisk in the butter until it melts and the sauce thickens.
- Drop the ravioli into the boiling water and stir gently. The ravioli are cooked when they float to the surface, about 1 1/2 minutes. Scoop out with a slotted spoon and transfer to warm serving plates. Top with the sauce and sprinkle with the chives. Serve immediately.