Pigeon breast with juniper and squab ravioli

09562 PIGEON BREAST with Juniper and SQUAB RAVIOLI 4 PERSONS INGREDIENTS 4 pigeons of about 1/2 kg, 30 g of juniper berries, juice of half a lemon, 1 glass of dry white wine, 20 g butter, 1 ladle of Bouillon, salt, pepper oil.

For the ravioli: a traditional pastry 2 eggs.

For the filling: 250 g cheese, 50 g Parmesan, meat taken from pigeon drumsticks, nutmeg, salt and pepper.

Clean and wash PROCEDURE pigeons, sprinkle the pretzels and cannoli with half Juniper.

Cook in an oven plate with a little oil for 20 minutes, bathing them halfway through the cooking with wine.

After cooking, separate thighs, boneless breast.

With the flesh of thighs be chopped amalgamating with ricotta and Parmesan.

Add salt and pepper.

Stuffed ravioli.

Degreased the Pan, add the bones, Juniper, lemon juice and the remaining wine.

Passed all through a sieve, add the Bouillon, stir.

Cook the ravioli, sauté them in a pan with a bit of sauce.

Do you have on the one side with sauce over the pigeon breast, cut into thin slices and, on the other side the ravioli.

Serve immediately.