Ingredients for 4 people
1 guinea fowl washed and flamed, 1 onion, 1 medium carrot, 1 celery, 50g/1.7oz grated Parmesan, rosemary, 2 laurel leaves. 1000ml/35 fl.oz., Marsala, extra virgin oil, a small egg, 500ml/35 fl.oz. guinea fowl bones stock, a pinch of salt, pepper and butter, 1l/35 fl.oz. meat broth, fresh ravioli.
Debone the guinea fowl and cut it into pieces; roast them with a little oil; add a pinch of salt and pepper; add washed and cut vegetables and aromatic herbs. Water with 500ml/17.5 fl.oz. of Marsala and cook at lower heat, adding, if necessary, a bit of broth. Once cooked, cut with the knife the guinea fowl pulp (carefully deprived of nerves and cuticles). Filter the stock and the vegetables and add them to the pulp: dress with salt, pepper, Parmesan and amalgamate softly with the eggs. Boil the ravioli in the meat broth and stir-fry in the pan with butter, guinea fowl stock and marsala.