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Recipe of Chestnut Cream with Pigeon Ravioli

Chestnut Cream with Pigeon Ravioli

50 mins
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Delicious recipe of chestnut cream with pigeon ravioli, ideal to start a meal with the right foot.
Learn more about Estudio Millesime


12 portions
  • 200 grams poultry liver, chicken (for the ravioli)
  • 50 grams pear, (for the ravioli)
  • 50 grams mushroom, (for the ravioli)
  • 50 grams onion, (for the ravioli)
  • 25 grams brandy, (for the ravioli)
  • salt, (for the ravioli)
  • black pepper, (for the ravioli)
  • 100 grams poultry liver, duck (for the ravioli)
  • wonton, pasta (for the ravioli)
  • 850 grams chestnut puree, (for the cream)
  • 800 grams milk, (for the cream)
  • salt, (for the cream)
  • black pepper, (for the cream)


For the ravioli: Pack all the ingredients and cook 1.5 hours at 60ºC. Grind and add the cold duck liver to emulsify in the thermomix. To finish for every 200 grams. of pate add 100 grs. of Venetian
Cook the wonton pasta in boiling water for 10 seconds, drain and fill with the previous ravioli dough.
Venetian is a garnish of stewed vegetables that carries onion, apple, pear, carrot, celery, red pepper, mushroom, dill.
For the cream: Put to cook all the ingredients, cook on low heat for 10 minutes, rectify the salt and serve.
Emplatado: Heat the ravioli 3 minutes in a steam oven at 100ºC, wrapped in plastic wrap so that it does not pick up moisture. Place in the center of the dish, on top we place a few fine sauteed mushrooms briefly and end with radish and beet sprouts. We serve the cream on the table in a jar.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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