Chestnut ravioli filled with Guinea fowl

For the pasta dough: 

120gr (½cup - 4oz) chestnut flour  
180gr (0.8cup - 6.4oz) Semolina
3 eggs

Mix together chestnut and hard wheat flour and eggs and leave the dough to rest about half an hour. Roll out the dough with the pasta machine or the rolling pin, then cut it with the fettuccine accessory if you use the pasta machine, otherwise do like this: roll the sheet of dough up into a tube, then slice the tube into rounds of 1cm wide and shake the skeet out with your hands to free the strands; set them to dry on a rack for few hours.

For the Guinea Fowl filling:

1 Guinea Fowl
1 onion
1 carrot
4 cloves of Garlic
1 Smal potato
1 tea spoon of smoked paprika

In a big pan, cook all the ingredients expect the paprika.  Once the meat is cooked, pull out of the bones and add to the food processor the meat, potatoes, garlic and the carrot.

For the sauce:

2 tablespoons of butter
1 tablespoon of pine nuts
8 leafs of sage
Salt & Pepper

Serve with Parmiggiano cheese on the top.