Dish

Ravioli di fagiano

Pheasant Ravioli

Ravioli di fagiano is a labor-intensive dish that requires some skill to make. The pasta is made from scratch, and is filled with a mixture of ground pheasant, Parmesan cheese, and breadcrumbs. The ravioli are then boiled until al dente, and are then tossed with a sauce made from butter and sage. The dish is then topped with grated Parmesan cheese. The pheasant adds a rich and gamey flavor to the dish, while the sage and butter add a fragrant and buttery flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Ravioli di fagiano is a classic Italian dish that is popular in the northern regions of Italy, particularly in the region of Emilia-Romagna. It is often served during the fall and winter months, as it is a hearty and warming dish. The dish is also popular in the United States, where it is often served in Italian restaurants.

Dietary considerations

Ravioli di fagiano is not suitable for vegetarians or vegans, as it contains pheasant and Parmesan cheese. It is also not suitable for those with gluten allergies, as it contains pasta made from wheat flour.

Variations

There are many variations of ravioli di fagiano, with different types of fillings and sauces. Some versions use other types of game meat, such as venison or rabbit. The sauce can also be made with cream or tomato sauce. Some versions also include mushrooms or truffles in the filling.

Presentation and garnishing

Ravioli di fagiano can be presented on a large platter, with the ravioli arranged in a circular pattern. The dish can be garnished with fresh sage leaves.

Tips & Tricks

When making the pasta, be sure to knead it well to ensure that it is smooth and elastic. The filling can be made ahead of time and stored in the refrigerator until ready to use. When boiling the ravioli, be sure to add enough salt to the water to ensure that they are properly seasoned.