Today for @molino.dallagiovanna Ravioli with chicken and Bell PepPiers a revisited version of chicken with peppers

#ravioli #pasta #recipeoftheday #food #italianfood #pastalover #pastarecipes #flour #molinodallagiovanna


Filling:
1 whole chicken
150g grated Parmesan cheese
8 red bell peppers (4 for reduction, 4 for filling)
1 onion, 1 celery stalk, 1 carrot
1 glass of white wine
Salt and pepper to taste
1 spoon tomato paste

Pasta:
180g red bell peppers (for dough)
400g all-purpose flour
1 egg, 1 egg yolk

Parmesan Fondue:
150ml cream
50g grated Parmesan cheese

Bell Pepper Reduction:
4 fresh bell peppers

Bell Pepper Powder:
Leftover bell pepper (from blending) to be dried at 85°C

Instructions:
Debone the chicken, simmer the bones with onion, celery, and carrot for 2 hours to make a thick demi-glace. Cook the chicken meat, deglaze with white wine, blend with 2 cooked bell peppers, sautéed onion, celery, carrot, and Parmesan, then season with salt and pepper. Blend 180g roasted bell peppers, mix with flour , egg, and yolk to form dough. Roll, cut into discs, fill with chicken mixture, fold, and seal. Heat cream, stir in Parmesan for the fondue. Blend and strain 4 bell peppers, simmer until reduced to a thick sauce. Dry leftover bell pepper at 85°C, then blend into powder. Cook ravioli in boiling salted water for 3-4 minutes. Serve with fondue, bell pepper reduction, and powder.

Enjoy!