This homemade ravioli filled with a delicious roe filling. Fun to make with a group and surprisingly easy. Spring is a time when the roe is managed, which also makes this a beautiful seasonal dish.
Number of persons: 4
Preparation time: 45 minutes
Cooking time: 20 minutes
Ingredients
For the pasta dough without egg:
- 2 cups of flour
- 1/2 teaspoon salt
- 3 tablespoons of olive oil
- About 1/2 cup of water
For the filling:
- 500 grams of Reepoulet
- 100 ml Wild stock or stock
- 100 ml white wine
- 400 grams of diced tomatoes from a can
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons of olive oil
- Small bunch of basil
- Pistachio
- 1/4 cup grated (vegetable) Parmesan cheese
- Salt and pepper to taste
For the sauce and garnish:
- 150 ml Wildfond
- 2 tablespoons (vegetable) butter
- Pistachio nuts (roasted)
- Salt and pepper to taste
- (vegetable) Parmesan cheese for garnish
Preparation:
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Start by making the egg-free pasta dough: Mix the flour and salt in a large bowl. Gradually add the olive oil while mixing the dough with a fork or your hands. Add water, a little at a time, until the dough comes together and is no longer sticky. Knead the dough for about 5-10 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for about 30 minutes.
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While the dough rests, prepare the filling: Heat the olive oil in a saucepan over medium heat. Add the chopped shallot and garlic and fry until soft and light brown. Add the poulet and fry until done. Add the basil, game stock, white wine and tomato cubes and let it stew until the meat is tender and soft, this usually takes 1.5 hours.
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Roll out the eggless pasta dough into thin sheets. Place small amounts of the Wild Filling on one of the sheets evenly spaced. Cover the filling with another sheet of pasta dough and seal the edges well. Cut the ravioli with a ravioli cutter or a knife. Repeat this process until all the dough and filling have been used.
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Bring a large pot of salted water to the boil. Cook the ravioli in boiling water until they float to the top, usually about 2-3 minutes. Carefully remove them from the water with a slotted spoon and let them drain.
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While the ravioli is cooking, prepare the sauce: Melt the butter in a saucepan over low heat. Add the pistachio nuts and fry gently until they become crispy. Remove the pistachio and add the remaining game stock, reduce slightly over high heat and season with salt and pepper.
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Serve the cooked ravioli on plates, sprinkled with the pistachios, the sauce and sprinkled with grated (vegetable) Parmesan cheese.
Enjoy these delicious ravioli filled with wild boar and sage!
