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Ravioli with Pheasant Ragout

Updated: Mar 9

  • Here is a nice recipe for those lovers of wild meat, the recipe is in the Italian way of how to prepare ravioli in pheasant ragout. Follow recipe.

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 teaspoon of tomato paste

  • 1 spoonful of flour

  • 40 g of butter and

  • pepper to taste

  • olive oil to taste

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

  2. Clean, 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 the broth. Cook the sauce for 1h-1h 30 min., over very low heat.

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

  5. Drain the ravioli and sauté them in the pheasant sauce. Serve and serve immediately. Buon appetito!

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