Guinea fowl ravioli with bell pepper ragout and onion

Prepare the dough by kneading all the ingredients together and letting it rest wrapped in plastic wrap.
Meanwhile, bake the guinea fowl in a 130-degree oven for about 1 hour and 45 minutes with a vegetable base of celery, carrot, onion and red wine. Next, raise the temperature to 200 degrees for 10 minutes to brown.
Once cooked, strip the guinea fowl and chop with a knife.
Prepare the chopped celery, carrot and onion.
In a pan, pour Extra Virgin Olive Oil and add the celery, carrot and onion. Add guinea fowl, deglaze with cooking liquid and add water, bay leaf, rosemary and sage. Bring to cook, adjusting for salt and pepper, then chop in the cutter.
Roll out the dough and form the ravioli with the prepared filling.
Meanwhile, grill the peppers in a skillet or oven at 200 degrees, then clean them by removing the skin and seeds and cut them into regular cubes.
In a skillet, brown two cloves of garlic, pour in the peppers and season with salt and pepper.
Saute the cooked tortelli in plenty of salted water and serve. To taste, add stewed red onion.
Garnish with edible flowers to taste and a drizzle of Extra Virgin Olive Oil.