Photo: Charisse Kenion
Cocoa and partridge ravioli served with demi-glace, beurre noisette and parmesan
24 ingredients
2 hr + 2 hr
Serves 4
openrecipes
Cocoa adds a depth and richness to the pasta dough in these sophisticated ravioli.
Estimated Nutrition (whole recipe, rough)
1299
Calories
47g
Protein
59g
Fat
143g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g/6oz tipo ‘00’ flour
- 4 tsp semolina
- 4 tbsp cocoa powder
- 2 free-range eggs
- 1 free-range egg
- 1 tsp extra virgin olive oil
- 4 tbsp olive oil
- ½ carrot
- ½ celery
- 1 onion
- 3 dried porcini mushrooms
- 2 bay leaves
- small sprig rosemary
- small sprig thyme
- sea salt and freshly ground black pepper
- 2 juniper berries
- 2 French red-legged partridges
- 3 tbsp finely grated parmesan
- 2 tbsp ricotta
- 1 free-range egg
- knob unsalted butter
- 60g/2¼oz unsalted butter
- 3 tbsp finely grated parmesan
- fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes