Pollo alla cacciatora – chicken cacciatore ravioli with cavolo nero sauce

Ingredients

Store Cupboard

  • 250g of pasta flour, plus extra for dusting
  • 3 egg yolks, lightly beaten
  • 1 pinch of salt
  • 400g of tinned chopped tomatoes, preferably Piennolo
  • salt
  • pepper
  • salt
  • pepper
  • 20g of vegetable stock
  • salt
  • 4 sprigs of rosemary
  • pepper

Dairy

  • 2 eggs, lightly beaten, plus 1 extra to glaze
  • 15g of burrata

Oils & Vinegars

  • 25g of olive oil
  • 30g of extra virgin olive oil
  • 15g of extra virgin olive oil
  • 15g of extra virgin olive oil
  • extra virgin olive oil

Fresh Meat

  • 2 chicken thighs, skin on, deboned and cleaned

Fruit & Vegetables

  • 1 garlic clove, chopped
  • 1 red chilli, chopped
  • 2 spring onions, diced
  • 1 stick of celery, diced
  • 1 carrot, diced
  • 1 handful of girolles, chopped
  • 50g of cavolo nero, cleaned and chopped
  • 1 garlic clove, whole
  • 1/2 red chilli
  • 1 garlic clove, whole
  • 15g of girolles, chopped

Beverages

  • 100ml of white wine

Salad & Fresh Herbs

  • 3g of mixed herbs, sprigs such as rosemary, thyme and marjoram

Spices & Dried Herbs

  • 4 sprigs of oregano