Our imperial ravioli come from Italy. However, instead of a chicken, you take a pigeon. But there is not always and everywhere.
Rinse chicken inside and out under cold water. Dry with household paper. Wrap the chicken all around with bacon strips and put a little bit of rosemary and sage in between each. Heat half of the butter with the oil in a saucepan. Put the chicken in and fry it for 10 minutes. Season with salt and pepper. Pour cognac over it. Continue to fry for another 5 minutes. Gradually add hot water. Close the pot and cook the chicken for 20 minutes.
In the meantime, rinse the brain well under cold water. No more blood should come out. Place in boiling water for 10 min. Remove skin and veins. Heat remaining butter in a frying pan. Put the brains in. Roast for 5 min on both sides. Remove. Chop very finely or mash with a fork. Place in a large enough bowl. Take the chicken out of the pot. Remove the meat from the bones and put it through a meat grinder (fine disc). Please also turn the cooked ham through. Add both to the brains in a sufficiently large bowl. Add the grated Parmesan cheese and the egg. Season with salt, pepper and nutmeg. Mix well. Set aside.
For the dough, place flour in a suitable bowl. Press an indentation in the center. Add eggs, oil and salt. Using a fork, stir through
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