River Cottage Australia



If you're up for trying something new, look no further than this original pasta dish.


  • 1 rooster

  • 1 head of garlic

  • Semolina, for dusting

  • ½ bunch thyme

  • 400g mushrooms, sliced

  • 1 egg white

  • For the pasta dough:

  • 200g type 00 Flour

  • 2 eggs

  • 200g fresh spinach, blanched, excess water squeezed out

  • For the Smokin’ stock:

  • 1 rooster frame, smoked

  • 3 onions, roughly chopped

  • 3 carrots, roughly chopped

  • ½ head of celery, roughly chopped

  • Bouquet garni of thyme, bay leaves, sage and parsley

  • Smoked garlic

  • Salt and pepper

  • For the ravioli filling:

  • 300g minced rooster meat

  • ½ bunch tarragon, leaves picked, roughly chopped

  • ½ bunch parsley, finely chopped

  • 20g butter, softened

  • 100mls double cream

  • Salt and pepper


  • 1.

    Remove the wish bone, breasts, legs, and wings from the rooster. Take the backbone out and place a hook through the rooster cage. Set aside to smoke.

  • 2.

    Using a smoker, place the garlic and rooster cage over hickory chips and smoke at approximately 60C for 20 minutes.

  • 3.

    Meanwhile, make the pasta dough. Place flour, egg and blanched spinach into a food processor. Blitz the pasta dough until the ingredients are combined. Remove the dough from the machine. On a floured surface, knead the dough for fifteen minutes until smooth. Cover and set aside to rest for 30 minutes.

  • 4.

    For the smokin’ stock, remove the rooster frame and garlic from the smoker. Place them into a large pan and cover with cold water. Add onions, carrots, celery, bouquet garni and smoked garlic to the pan. Bring to a boil then reduce to a simmer for one hour, removing any foam that rises to the surface.

  • 5.

    For the ravioli filling, use a mincer to mince the meat from the breasts and legs. Place the meat, herbs, butter and cream into a food processor and blitz until combined. Season to taste.

  • 6.

    Using a pasta machine, roll the pasta dough on the widest setting. Repeat rolling the pasta sheets, lowering the setting as you go. Roll the pasta until it is roughly 2 to 3mm thick. On a floured surface, lay the pasta sheets out along the bench. Place a tablespoon of rooster filling along the middle of the pasta sheet, leaving approximately 5cm between each spot. Brush the sheets with egg white, around the filling. Carefully lay another sheet of pasta over the top. Press your fingers along and around the pasta fillings, making sure you have removed any air bubbles. Using a 75mm round cutter, press the cutter around the filling to create individual raviolis. Set aside on a surface dusted with semolina.

  • 7.

    Strain the stock into another pan and bring to a simmer. When simmering, add mushrooms and ravioli. Cook the pasta for 2 minutes, or until cooked through.

  • 8.

    Carefully remove the ravioli and place into serving bowls. Ladle the hot stock over the raviolis, sprinkle with thyme and serve.

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