Ravioli filled with game and sage

James Snoerwang

These homemade ravioli filled with a delicious venison and sage filling are a flavorful and delicious choice for a special dinner. Very fun to make together and also suitable for a large group.

For a main course, double the ingredients.

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:

250 grams of minced game (half Wild Boar, half Deer)
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons of olive oil
1/4 cup fresh sage, finely chopped
1/4 cup grated (vegetable) Parmesan cheese
Salt and pepper to taste

For the sauce:

2 tablespoons (vegetable) butter
A handful of fresh sage leaves
Salt and pepper to taste
(vegetable) Parmesan cheese for garnish

Preparation:

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.
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 minced meat and fry until done. Add the chopped sage, (vegetable) Parmesan cheese, salt and pepper. Stir well and let the filling cool.
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.
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.
While the ravioli is cooking, prepare the sage butter sauce: Melt the butter in a saucepan over low heat. Add the fresh sage leaves and fry gently until they become crispy. Season with salt and pepper.
Serve the cooked ravioli on plates, sprinkled with the sage butter sauce and sprinkled with grated (vegetable) Parmesan cheese. Enjoy these delicious egg-free ravioli filled with wild boar and sage!