Guinea Fowl and Grana Padano Stuffed Ravioli

Name: Guinea Fowl and Grana Padano Stuffed Ravioli
Prep time: 90 min
Cook time: 90 min
Total time: 180 min
Yield: 4
Ingredients: Guinea fowl ½; Grana Padano PDO cheese to grate 2 oz; Celery 1 rib; Carrots 1; Shallot 1; Meat broth approximately 2.1 cups; Brandy 0.7 tbsp; Bay leaves 2 leaves; Sage to taste; Thyme to taste; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Type 00 flour 2 ½ cups; Eggs medium 3; Remilled durum wheat semolina to taste; Butter 2.8 oz; Grana Padano PDO cheese for grating to taste; Walnut kernels 8; Rosemary to taste; Thyme to taste; Sage to taste

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Difficulty: Average
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Serving: 4
Note + preparation time for the meat broth, cooling time for the ragù, and resting time for the pasta (30 min.)

PRESENTATION

This guinea fowl ravioli is a big deal in Northern Italy, especially during the holidays when everyone wants something special. In the regions where Grana Padano is made, families roll out fresh, eggy pasta sheets thin and smooth. And look, they fill them with a rich, slow-cooked guinea fowl pasta recipe. The meat? Super tender, soaking up all those delicious flavors from the pan. What makes this dish really stand out is the mix of juicy guinea fowl and plenty of Grana Padano cheese filling. This combo gives you a taste that's a bit gamey, a bit nutty, and all kinds of savory. The cheese melts and blends right into the meat, making every bite really, really creamy and satisfying. It's saved for Christmas or New Year's, you know, when folks want to serve their best.

In Northern Italy, these Grana Padano ravioli are the star of the show. Instead of the usual roasted guinea fowl, this stuffed pasta brings the same rich flavors wrapped in silky homemade dough. Some families in the Po Valley even add a pinch of nutmeg or a splash of broth—just for a little extra warmth. And listen, these ravioli pair perfectly with a touch of melted butter and maybe a sprinkle of more Grana Padano on top. Nothing that overshadows the delicate filling. A plate of homemade ravioli with guinea fowl feels both rustic and kinda fancy—a real treat, with the traditional Italian ravioli getting a twist from the poultry and cheese combo. Whether it's served as a first course at a big family gathering or as the main event, this stuffed pasta with poultry brings everyone together. The soft texture of the pasta and the juicy filling make each bite memorable. It's the kind of dish that turns any meal into a real celebration, reflecting the rich culinary traditions of Northern Italy. Serve it up and watch everyone savor the flavors, feeling the warmth and love of a festive Italian feast.

INGREDIENTS

For the Guinea Fowl Ragù: Guinea fowl ½; Grana Padano PDO cheese 2 oz (60 g) - to grate; Celery 1 rib; Carrots 1; Shallot 1; Meat broth 2.1 cups (500 g) - approximately; Brandy 0.7 tbsp (10 g); Bay leaves 2 leaves; Sage to taste; Thyme to taste; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the Fresh Pasta (for about 20 ravioli): Type 00 flour 2 ½ cups (300 g); Eggs 3 - medium; Remilled durum wheat semolina to taste

For the Sauce: Butter 2.8 oz (80 g); Grana Padano PDO cheese to taste - for grating; Walnut kernels 8; Rosemary to taste; Thyme to taste; Sage to taste

Preparation

How to prepare Guinea Fowl and Grana Padano Stuffed Ravioli

To prepare the guinea fowl and Grana Padano stuffed ravioli, first, prepare the Beef Broth by following the instructions on our website and keep it warm. Then focus on the ragù: debone the guinea fowl 1, remove the skin 2, and cut 250g (approximately 9 oz) of meat into pieces about 2 cm (3/4 inch) 3.

Clean and chop the celery 4, carrot 5, and shallot 6.

Heat a splash of oil in a saucepan, add the guinea fowl 7, and brown for 5 minutes over high heat, stirring frequently 8. Then pour in the brandy 9 and let it evaporate.

Add the chopped vegetables 10 and sauté for a couple of minutes. Then pour in a ladle of hot broth 11 and flavor with bay leaves 12.

Also, add the previously chopped herbs 13, lower the heat, and cook gently for 60 minutes, moistening with more broth if necessary. After this time, the ragù should be dry, so remove the bay leaves, salt, pepper 14, and let it cool 15.

In the meantime, prepare the fresh egg pasta: pour the flour and eggs into a bowl 16 and mix the ingredients with your hands 17. Then continue to knead on a work surface until you get a smooth, elastic, and homogeneous dough 18. Wrap the dough in cling film and let it rest for about 30 minutes.

Once the ragù has cooled, add the grated Grana Padano PDO 19 and mix well to incorporate it uniformly 20. Then transfer it to the refrigerator until ready to use 21.

After the rest time for the fresh pasta, use a pasta roller to obtain sheets with a thickness of 1-2 mm (1/32 - 1/16 inch) 22. Lay the sheets on a cloth dusted with a little semolina and space the filling mounds about 5 cm (2 inches) apart 23, then slightly moisten the edges with a brush 34.

Cover with a second sheet and press along the edges to seal them 25. Finally, cut out the ravioli with a pastry cutter with a diameter of 6 cm (2 1/3 inches) 26 and place the ravioli obtained on a tray dusted with semolina 27; with these doses, you will obtain about twenty.

When all the ravioli are ready, you can proceed with cooking: bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes 28. In the meantime, melt the butter in a saucepan 29 until it turns hazelnut brown 30.

Drain the ravioli 31 and place them on serving plates 32, then drizzle with the hazelnut butter 33.

Finish with the aromatic herbs 34, walnut kernels 35, and a generous grating of Grana Padano PDO: your guinea fowl and Grana Padano stuffed ravioli are ready to be served 36!

Storage

It is recommended to cook the guinea fowl and Grana Padano stuffed ravioli immediately. Cooked ravioli can be stored in the refrigerator for a maximum of one day in an airtight container.

If desired, you can prepare the ravioli in advance and freeze them raw for up to 2 months, to be cooked directly from frozen.