Ravioli filled with game and sage

This homemade ravioli, filled with a delicious mix of wild boar and venison mince and seasoned with sage, is a fantastic choice for a special dinner. Perfect for game lovers, this ravioli offers a unique and refined taste experience. Serve with a crispy sage butter sauce and savor the rich, herby flavor of game. A delicious dish to make together, also suitable for a larger 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 flour
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• About 1/2 cup of water
  
  

For the filling:

• 250 grams of minced game
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons 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:

1. Start by making the egg-free pasta dough: Combine 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, or until smooth and elastic. Cover the dough with plastic wrap and let it rest for about 30 minutes.

2. While the dough rests, prepare the filling: Heat the olive oil in a pan over medium heat. Add the finely chopped shallot and garlic and cook until soft and lightly browned. Add the ground beef and cook until cooked through. Add the chopped sage, (vegetable) Parmesan cheese, salt, and pepper. Stir well and let the filling cool.

3. Roll out the egg-free pasta dough into thin sheets. Place small amounts of the Wild Filling on one of the sheets, spacing them evenly. Cover the filling with another sheet of pasta dough and press the edges firmly together. Cut the ravioli with a ravioli cutter or a knife. Repeat this process until all the dough and filling have been used.

4. Bring a large pot of salted water to a boil. Cook the ravioli in the boiling water until they float to the top, usually about 2-3 minutes. Carefully remove them from the water with a slotted spoon and drain.

5. While the ravioli is cooking, prepare the sage butter sauce: Melt the butter in a pan over low heat. Add the fresh sage leaves and cook gently until crispy. Season with salt and pepper.

6. Serve the cooked ravioli on plates, drizzled with the sage butter sauce and sprinkled with grated (vegetable) Parmesan cheese. Enjoy this delicious egg-free ravioli filled with wild boar and sage!
   
   

Wine tip: A robust red wine; a large Bordeaux or a Syrah from the Rhone.