Ravioli with Pheasant Ragout

Ravioli with Pheasant Ragout

Exquisite Ravioli with Pheasant Ragout

• Here is a delightful recipe for those who have a passion for wild meat, particularly for those who appreciate the rich and robust flavors that game can bring to a dish. This recipe showcases the Italian way of preparing ravioli, paired with a sumptuous pheasant ragout that perfectly complements the delicate pasta. The combination of tender, savory pheasant with the homemade ravioli creates an exquisite culinary experience that is sure to impress both family and friends.

Ingredients

To begin, gather the following ingredients to ensure a successful preparation of this dish:

For the Ravioli Dough:

- 2 cups all-purpose flour

- 3 large eggs

- A pinch of salt

- A drizzle of olive oil (optional)

For the Filling:

- 1 cup cooked pheasant meat, finely shredded

- 1/2 cup ricotta cheese

- 1/4 cup grated Parmesan cheese

- A handful of fresh herbs (such as parsley or thyme), finely chopped

- Salt and pepper to taste

For the Pheasant Ragout:

- 2 pheasant breasts, diced

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 carrot, diced

- 1 celery stalk, diced

- 1 cup red wine

- 1 can (14 oz) crushed tomatoes

- Fresh basil leaves for garnish

- Olive oil

- Salt and pepper to taste

Instructions

Preparing the Ravioli Dough

1. Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into this well. Gradually mix the flour into the eggs using a fork until a rough dough forms. If desired, add a drizzle of olive oil for extra richness. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.

Preparing the Filling

2. Prepare the Filling: In a separate bowl, mix the shredded pheasant meat with ricotta cheese, grated Parmesan, and the finely chopped herbs. Season with salt and pepper to taste. This mixture should be well combined and flavorful, as it will be the heart of your ravioli.

Making the Ravioli

3. Roll Out the Dough: After the dough has rested, divide it into four portions. Roll out one portion into a thin sheet using a pasta machine or a rolling pin, ensuring it is thin enough to be transparent but not so thin that it tears easily. Repeat this step with the remaining dough portions.

4. Form the Ravioli: Lay one sheet of dough on a floured surface. Place small mounds of the filling (about a teaspoon each) along one half of the sheet, leaving enough space between them. Fold the other half of the dough over the filling, pressing down gently to seal. Use a pasta cutter or a knife to cut out individual ravioli, ensuring the edges are well sealed to prevent them from opening during cooking.

Cooking the Ragout

5. Prepare the Ragout: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing until they are soft and fragrant. Next, add the diced pheasant breasts and cook until they are browned on all sides.

6. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce slightly before adding the crushed tomatoes. Season the ragout with salt and pepper, then let it simmer on low heat for about 30 minutes, allowing the flavors to meld beautifully.

Cooking the Ravioli

7. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface, indicating they are done.

Serving

8. Serve the Dish: Using a slotted spoon, remove the ravioli from the pot and drain them gently. Plate the ravioli and generously ladle the pheasant ragout over the top. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan cheese for added flavor.

Conclusion

• This exquisite dish of ravioli in pheasant ragout not only highlights the unique flavors of wild meat but also celebrates the art of Italian cooking, offering a comforting and satisfying meal that is perfect for special occasions or a cozy dinner at home. Enjoy the process of making this dish as much as you will enjoy savoring it!

Ingredients: total time: 110 min., 3 serving

• 400 g of lean ravioli with ricotta and chard (or ricotta and spinach)

• 300 g of pheasant pulp

• 1 carrot/ finely chopped

• 1 onion/ finely chopped

• 1 small piece of celery/ finely chopped

• 2 juniper berries an aromatic bunch (rosemary, sage, bay leaf, thyme) well tied

• 300 ml of vegetable or chicken broth

• 150 ml of white wine

• 2 teaspoons of tomato paste

• 1 spoonful of flour

• 40 g of butter and

• pepper to taste

• olive oil to taste

Ravioli with pheasant ragout

Preparation:

1. Get your pheasant from your trusted butcher. At home, beat the meat lightly but not too much.

2. Clean and wash the vegetables and chop finely. Heat 2 tablespoons of oil in a pan and gently fry them together with the juniper berries and the aromatic bunch. Add the minced pheasant meat and brown it well for about ten minutes. Add the tomato paste.

3. Sprinkle everything with the flour, deglaze with the wine, and pour in the broth. Cook the sauce for 1 h- 1 h 30 min., over very low heat.

4. Cook the ravioli in abundant salted water. Meanwhile, the pheasant dressing will have dried, and the meat will have tenderized. Heat it by adding some butter.

5. Drain the ravioli and sauté them in the pheasant sauce.

6. Serve immediately.

Buon appetito!

NOTE:

• Cover the rest of the food and keep it in the refrigerator for up to 3 days.

Ravioli with Pheasant Ragout

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