Ingredients (for 6 people)

• 1 pheasant
• butter, onion, carrot
• 1 glas of white wine
• stock, salt and pepper
• white truffle from Alba

Clean the pheasant, divide it into pieces, brown it with butter, onion, carrot, a pinch of salt, moisten it with a glass of white wine and a little boiling broth. Add pepper as necessary, cover the casserole and reduce the heat.

When the pheasant is cooked, dilure juices with boiling broth, strain it, return it to the heat and reduce it to a syrupy consistency.

Pour the sauce on the pieces of pheasant, already on a serving plate, covering them with a truffle from Alba.

Recommended wines
Perfect with a Nebbiolo d’Alba or a Roero DOC

Ingredients (for 6 people):

• 400 g ricotta cheese
• 250 g Parmesan Cheese
• 1 egg, 2 egg yolks
• 700 g spinach, butter
• bunch of parsley
• 3-4 sage leaves, nutmeg, pepper and salt

For the fresh pasta; make the dough according to the necessary proportions, bearing in mind that if you wish to have a yellower pasta increase the number of egg yolks. The pasta is made by beating the eggs and flour with even movements. If the dough became difficult to handle, dampen your hands with tepid water and continue.

Stretch the pasta in thin sheets, without letting them dry. On one of the sheets place small amounts of the stuffing at 3 cm from one another and the same from the border, so that when folded the stuffing is covered.

Press a finger around the haep and one the closed fold and separate them with a pasta cutter.

For the stuffing; ricotta cheese. These ravioli are usally a little larger. Put the cheeses in a bowl and mix with the boiled spinach, butter, eggs, nutmeg, pepper, salt using a wooden spoon.

Cook the ravioli in boiling water.

Sauce; melt the butter in a pan with a bunch of sage, 2 unpeeled cloves of garlic.

Pour the sauce on the ravioli and sprinkle with Parmesan cheese.