Guinea hen and radicchio lasagnas

For the filling

• 2 tbsps sultanas
• 1 guinea hen, prepared for cooking
• 1 celery stalk

Soak the sultanas in warm water. Cut the guinea hen into pieces. Finely chop the celery, carrot, rosemary and leaves from 1 thyme sprig. Heat the oil in a large saucepan and sauté the vegetables and herbs. Add the guinea hen and brown on all sides, then add salt and Marsala. Drain the sultanas, squeeze out excess liquid and add them to the pan. Add the pine nuts. Cover and cook for around 40 mi