Ravioli and boar Tortellini
- 600g flour
- 400g semolina flour
- 4 eggs
- 2 egg yolks
- 10g salt
- 70g butter
- 10ml water
- 2g juniper
- 3.5 onions
- 10 cloves of garlic
- 300g lard
- 400g Wild boar mince
- 300g pork mince
- 400g chicken
- 1 carrot
- allspice (spices)
- Bay leaf
- 0.7l port
- 100g sugar
- Brussels sprouts leaves
- 200g chorizo
For a start, we need to cook the chicken stock
For this we need the carrot, onion, garlic, herbs and spices. Instead of chicken legs and wings we can use breast, or any part of the chicken weighing 300-400 grams. Peel the carrot and cut into large circles, peel the onion keeping it whole, peel 1-2 garlic cloves. Place the chicken legs, carrot, onion, bay leaf, garlic and allspice in a saucepan and add 2 litres of cold water. Bring to a boil, add 2 pinches of salt and cook over low heat for 40-50 minutes, removing any foam that forms.
To prepare the dough for ravioli or dumplings, we need to mix 600g flour, 400g semolina flour, 4 eggs, 2 egg yolks, 10 g salt, 20 g butter and 10ml of water. The dough should have a soft and supple texture. Divide it into several small pieces, and then wrap them in cling film and refrigerate for 30 minutes.
Now prepare the stuffing for ravioli.
To prepare the stuffing, we need to fry the remaining 3 onions (sliced) in butter. Grind the juniper.
Now we need to mix the wild boar mince (400 g), pork mince (300 g), pork fat* (300 g) and 3 cloves of garlic.
Now add to the mix the chicken stock and stir. Mix well with hands.
Roll out the dough, cut into circular shapes.
Brush egg over the shape, place 30g of minced meat in the centre, bring the edges of the circle together and press them together to form a closed parcel.
Place a saucepan of water on the stove and bring to the boil.
Cook the ravioli in boiling water for 3 minutes.
In a heated pan, pour olive oil, add butter, remaining garlic, thyme, mint. Heat until the oil starts to sizzle, then add the chicken broth.
The sauce should be slightly thick, if it is too runny, add more butter.
Put the ravioli in the sauce pan and cook a little longer (another 3 minutes) in the sauce.
When placing the ravioli in the sauce on a plate, add evaporated port wine (port 0.7 / 100g sugar evaporate beforehand)
Place poached Brussels sprouts leaves and fried chorizo on top and sprinkle with herbs.
Recipe: Uilliam Lamberti