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Ingredients
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For the Guinea Fowl Leg Confit
For the Butternut Squash Ravioloni
Method
For the Guinea Fowl Leg Confit
- 1
Prepare the Guinea Fowl Legs
Season the guinea fowl legs with salt and black pepper. In a large oven-proof pot, layer the seasoned legs and add the garlic cloves and fresh thyme.
- 2
Add Duck Fat
Pour the duck fat over the guinea fowl legs until they are fully submerged.
- 3
Cook the Confit
Cover the pot with a lid and place it in a preheated oven at 90°C (194°F). Cook for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
- 4
Cool and Store
Once cooked, allow the guinea fowl legs to cool in the fat. Store in the refrigerator for up to 2 weeks.
For the Butternut Squash Ravioloni
- 5
Prepare the Butternut Squash
Peel and dice the butternut squash. Steam or roast it until tender, then mash it in a bowl.
- 6
Make the Filling
Add the Parmesan cheese, nutmeg, and black pepper to the mashed butternut squash. Mix well and set aside.
- 7
Prepare the Pasta Dough
In a mixing bowl, combine all-purpose flour and salt. Make a well in the center, add eggs and olive oil. Mix until a dough forms.
- 8
Knead the Dough
Knead the dough for about 10 minutes on a floured surface until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 9
Roll Out the Dough
Divide the dough into quarters. Roll each quarter out thinly using a pasta machine or rolling pin.
- 10
Fill the Ravioloni
Place spoonfuls of the butternut squash filling onto one sheet of pasta, leaving space between each. Moisten the edges with water, then place another sheet of pasta on top and press to seal.
- 11
Cook the Ravioloni
Bring a large pot of salted water to a boil. Cook the ravioloni for about 4-5 minutes or until they float to the surface. Drain and serve with the confit.