Venison Ravioli
This great pasta dish is my favourite entree with the lemon and chilli and the hint of vinegar adding to the flavour of the venison, this is simple but super tasty
- Serves 8 - 10 Entree
- Prep Time 2 hrs
- Cooking Time 20 Min
Ingredients
200 g braised venison
100g braided vegetables
200g Ricotta
Fresh Sage, Basil
Salt & Pepper
3 Eggs
2 Cups OO Flour
200g butter
½ lemon
1 Red Chilli
100g mushrooms
3 cloves garlic
Olive oil
Caramelised balsamic vinegar
Instructions
Mix eggs, flour. ½ tsp salt and 1 tsp olive oil to make a pasta dough, kneed for 10 min and rest for 1 hr.
Shed venison and finely chop braised veg into a bowl add ricotta fresh herbs and salt & pepper to taste.
Roll pastry into sheets and add filling mix cover and cut into ravioli
Slice mushrooms and garlic and fry in olive oil and butter until golden brown and slightly crispy add in finely sliced chilli, lemon zest and Sageand cook for a couple of min. Remove from the heat and add in juice from the lemon and stir in remaining butter.
Cook pasta and serve with butter sauce and a couple of drops of caramelised balsamic vinegar
