Squab ravioli

A03113 PIGEON DUMPLINGS INGREDIENTS for 4 PERSONS 200 g of flour, 2 eggs, 4 pigeons of about 500 g each, 30 g of juniper berries, 1 lemon, 1 glass of dry white wine, 20 g butter, 1 ladle of Bouillon, olive oil, 250 g cheese, 50 g Parmesan, nutmeg, salt and pepper.

Suggested wine: Predappio clean the pigeons, and cannoli with svuotateli mid gineprio.

Add salt and pepper.

Cook in the oven at 180° on a little oil for 20 minutes, bathing them halfway through the cooking with half a glass of wine.

Meanwhile prepare the dough with flour and eggs, knead and roll with a rolling pin into two thin sheets.

After cooking, separate thighs from pigeons and the breast bone.

With the flesh of thighs be chopped, amalgamate with ricotta and grated Parmesan cheese, perfumed with a sprinkling of nutmeg, add salt and pepper, and with this compound stuffed ravioli.

Defatted baking sauce, add to the fire the bones of pigeons, Juniper, lemon juice and the remaining wine.

Pass through a sieve and add the bouillon (obtained by toasting 2 Kg of veal bones in the oven to cook for three hours in 4 l of water with vegetables from the broth, 300 g of fresh tomatoes and just concentrate) and butter.

Cook the ravioli in boiling salted water and then sauteed in the pan with the sauce.

Decorate with sliced squab breast and serve.