Ravioli in orange partridge broth

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Ravioli in orange partridge broth2021-05-25T11:44:57+02:00

Ravioli in orange partridge broth

  • CourseMain Course
  • Preparation90'
  • Difficultymedium
  • Selvagginapartridge
  • Calories500 - 600
  • ActivityRunning M 49’ F 67’
  • Persons4


N 2 partridges
G 20 celery
G 20 onion
G 20 carrot
N 2 cloves
N 1 garlic bulb
G 100 ricotta cheese
G 30 parmesan cheese
N 3 eggs
G 250 flour
Parsley to taste
Lemon zest and orange zest to taste
Nutmeg to taste
EVO oil to taste
Salt and black pepper to taste


  • To prepare a traditional egg pasta, put the flour on a pastry board, making a flour volcano. Add eggs and mix with a fork, combining the flour. Start kneading the dough by hand for about 10 minutes. Once kneaded, roll up with food grade film and leave to stand for at least 30 minutes.
  • Bone the partridges, set aside the meat, clean the bones under running water.
  • Sear the partridges’ bones, add celery, carrot, onion with the cloves put into it, orange zest in a non-stick pan.
  • Brown and add water to make the broth. Boil for at least 1 hour.
  • Cut the meat into cubes and sear with crushed garlic and EVO oil, season with salt and pepper.
  • Pass the meat trough the blender, adding ricotta cheese, and season with nutmeg and lemon zest.
  • Roll out dough with a rolling pin, cut it into stripes to cover ravioli mold, fill it with partridges stuffing using a pastry bag, cover and seal well with the help of a rolling pin.
  • Filter the broth.
  • Cook the ravioli in boiling salted water, drain and arrange on a serving dish, cover with broth, garnish with orange zest and chopped parsley.

Video Gallery



Wine CouplingTrebbiano D’Abruzzo DOC

Other Info

Kcal 540*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.