Arab-inspired Pheasant Ravioli with Spiced Tomato Sauce

Ingredients

In this Arab-inspired adaptation, the traditional Italian dish of ravioli di fagiano is transformed by incorporating Arab spices and flavors. The original recipe typically features pheasant-filled ravioli served in a classic Italian tomato sauce. However, in this version, the pheasant filling is seasoned with Arab spices like cumin, coriander, and cinnamon, and the tomato sauce is infused with paprika, turmeric, and a hint of chili for an added depth of flavor. We alse have the original recipe for Ravioli di fagiano, so you can check it out.

• For the pheasant filling: For the pheasant filling:
• 250g (8.8 oz) pheasant meat, cooked and shredded 250g (8.8 oz) pheasant meat, cooked and shredded
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• For the saffron pasta dough: For the saffron pasta dough:
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
• For the spiced tomato sauce: For the spiced tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder (adjust to taste) 1/4 teaspoon chili powder (adjust to taste)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs, such as mint or parsley, for garnish Fresh herbs, such as mint or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 22g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a pan, heat some olive oil and sauté the chopped onion and minced garlic until translucent.
2. 2.
   Add the cooked and shredded pheasant meat to the pan and season with ground cumin, ground coriander, ground cinnamon, salt, and pepper. Cook for a few minutes until the flavors meld together. Remove from heat and set aside.
3. 3.
   In a large mixing bowl, combine the all-purpose flour, eggs, and soaked saffron threads with water. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4.
   Roll out the saffron-infused pasta dough using a pasta machine or a rolling pin until it is thin and translucent.
5. 5.
   Place small spoonfuls of the pheasant filling onto the pasta dough, leaving enough space between each filling.
6. 6.
   Fold the pasta dough over the filling and press gently to seal. Cut out individual ravioli using a ravioli cutter or a sharp knife.
7. 7.
   In a separate saucepan, heat olive oil and sauté the chopped onion and minced garlic until fragrant.
8. 8.
   Add the paprika, turmeric, and chili powder to the saucepan and cook for a minute to release the flavors.
9. 9.
   Pour in the canned diced tomatoes and season with salt and pepper. Simmer the sauce for about 15-20 minutes until it thickens slightly.
10. 10.
    Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
11. 11.
    Serve the cooked ravioli on a plate and spoon the spiced tomato sauce over them. Garnish with fresh herbs, such as mint or parsley.

Treat your ingredients with care...

• Saffron — Make sure to soak the saffron threads in warm water before adding them to the pasta dough to release their vibrant color and delicate flavor.

Tips & Tricks

• If pheasant is not available, you can substitute it with chicken or turkey meat.
• Experiment with different Arab spices to customize the flavor profile of the dish.
• Serve the ravioli with a sprinkle of toasted pine nuts for added texture and nuttiness.
• Make extra ravioli and freeze them for later use.
• Pair the dish with a refreshing cucumber and mint salad to balance the flavors.

Serving advice

Serve the Arab-inspired pheasant ravioli hot, allowing the flavors to meld together. Garnish each plate with fresh herbs, such as mint or parsley, for a pop of color and freshness.

Presentation advice

Arrange the pheasant ravioli neatly on a plate, drizzle the spiced tomato sauce over them, and garnish with a sprig of fresh herbs. The vibrant colors of the saffron-infused pasta and the aromatic tomato sauce will create an enticing visual appeal.