Sergio Coimbra
Guinea Fowl with Herb Ravioli, adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala.
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Guinea Fowl with Herb Ravioli

Alex Atala, D.O.M.: Rediscovering Brazilian Ingredients - December 10th, 2013

This recipe has been adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

Serves 4


  • 2 guinea fowls
  • 4 tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 celery stalk
  • 1 sm. leek
  • 1 bay leaf
  • 100ml white wine
  • 10g parsley, chopped
  • 10g cilantro, chopped

Break down guinea fowls, reserving thighs and breasts; place carcasses, tomatoes, onion, garlic, celery, leek, and bay leaf in large pan over low heat; leave to stew; add white wine, parsley, and coriander; cook over low heat until reduced by half; strain; reserve.

Guinea fowl:

  • salt
  • black pepper, freshly ground
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 200ml white wine
  1. Place reserved guinea fowl thighs and breasts in a bowl, season with salt and pepper; add rosemary, thyme, and white wine; marinate 8 hours.

  2. Transfer mixture to vacuum–sealable bag; seal; cook sous-vide 6 hours at 140˚F/60˚C; remove from vacuum bag; cool; reserve.

Herb ravioli:

  • 200g heart of palm, sliced lengthwise very thinly
  • 20g arrowleaf elephant ear (Xanthosoma sagittifolium), chopped
  • 20g ora-pro-nóbis (Pereskia aculeata, a member of the cactus family)
  • 10g aromatic pepper, chopped

Place one slice heart of palm horizontally and another across the first vertically; place a portion of herbs and aromatic pepper in center; fold closed like ravioli and set aside; repeat until ingredients are gone.


  • mushroom blades and edible flowers (for garnish)
  • sea salt
  1. Heat oven to 350˚F/180˚C.

  2. Cook guinea fowl in oven 10 to 12 minutes, until skin is golden and crisp; portion; reserve (keep warm).

  3. Bring broth to a simmer in medium-size pan over low heat; add ravioli; cook 30 seconds; remove; reserve (keep warm).

  4. Place portion of guinea fowl in center of wide bowl; set one herb ravioli beside guinea fowl; spoon small amount of broth over the dish; garnish with mushroom blades, edible flowers, and sprinkle of sea salt.

D.O.M. Rediscovering Brazilian Ingredients by Alex Atala, Phaidon, September 2013, $49.95,