MAIN

Pasta Dough

360g pasta flour, plus a little extra

1 tsp fine sea salt

3 whole large eggs, plus 1 yolk

grouse stock

2 x grouse, legs separated, breasts kept on the carcass

3 pints water

1 tsp black peppercorns

A few fennel tops

A few sprigs of thyme

1 tsp whisky

ravioli Filling

1 tsp butter

1 tsp extra virgin olive oil

½ white onion, peeled and finely chopped

½ fennel, washed and finely chopped 2 garlic cloves, peeled and finely chopped Cooked meat from 2 grouse

50g grated Parmesan

2 tbsp double cream

1 tbsp finely chopped parsley

to serve

1 tbsp finely shredded parsley