Green guinea fowl ravioli

Preparation:

Preparation: Place the guinea fowl in a saucepan in the oven at 250 degrees with the shallots, carrots, celery, salt, oil and pepper. Brown and pour over the cognac first and then the wine, let it evaporate then lower the oven and cook for about 2 hours. When cooked, debone the guinea fowl, chop it and add the parmesan cheese, the egg, the bread and season with salt. Roll out the dough very thin, fill the ravioli with the filling and cook them in plenty of salted water. In a pan, melt the butter with the parmesan, add the ravioli and saute them gently until the melted parmesan and butter cover the ravioli with a light fondue.