Beer-Braised Rooster Ravioli

Ingredients for 4 servings

For the Fresh Pasta:

• 2 1/2 cups all-purpose flour (300 g)
• 3 eggs
• Pinch of salt

For the Filling:

• 1 rooster (or small chicken)
• 2 1/2 cups pale beer (600 ml)
• Extra virgin olive oil, as needed
• 2 cloves garlic
• 1 small onion
• 2 carrots
• 2 celery stalks
• 1 sprig rosemary
• 1 sprig thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (100 g)

For the Sauce:

• Butter, as needed
• Fresh sage, as needed
• Grated Parmesan cheese, to taste
• Freshly ground black pepper, to taste

Prepare the Fresh Pasta:

• On a work surface, mound the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt.
• Use a fork to gradually mix the eggs into the flour, then knead by hand until the dough is smooth and elastic.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Beer-Braised Rooster:

• Heat extra virgin olive oil in a large pot over medium heat. Add the crushed garlic, finely chopped onion, carrots, and celery, along with the rosemary and thyme.
• Sauté the vegetables for about 5 minutes until softened.
• Add the rooster pieces and brown them on all sides.
• Pour in the beer and season with salt and pepper.
• Cover and simmer on low heat for about 1 hour, or until the rooster is tender and easily shredded.
• Remove the rooster from the pot, let it cool slightly, then shred the meat, discarding the skin and bones.
• Combine the shredded meat with the cooked vegetables and sauce. Stir in the grated Parmesan cheese and adjust seasoning if needed.

Assemble the Ravioli:

• Roll out the rested pasta dough using a rolling pin or pasta machine until very thin.
• Place small spoonfuls of the rooster filling on the pasta sheet, leaving space between each mound. Lightly brush the edges with water, then cover with another sheet of pasta.
• Press down to seal the edges, removing any air bubbles, and cut out the ravioli with a round cutter.

Cook and Sauce the Ravioli:

• Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, or until they float to the surface.
• In a large pan, melt butter with fresh sage leaves over medium heat.
• Drain the ravioli and gently toss them in the butter and sage sauce for a few minutes.

Serve:

Serve the ravioli hot, topped with grated Parmesan and a sprinkle of freshly ground black pepper.

Enjoy your meal!