Ree ravioli with roasted pistachio

This homemade ravioli, filled with tender venison and simmered in a rich game stock sauce, is a delicious seasonal dish perfect for spring. The combination of homemade egg-free pasta dough and the flavorful filling of venison, basil, and a touch of white wine makes this a unique and enjoyable dish to prepare together. Serve with crunchy pistachios and plant-based Parmesan for a refined, full-bodied flavor.

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:

• 500 grams of venison
• 100 ml game stock or bouillon
• 100 ml white wine
• 400 grams of canned diced tomatoes
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons 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 game stock
• 2 tablespoons (vegetable) butter
• Pistachio nuts (roasted)
• 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 chicken and cook until cooked through. Add the basil, game stock, white wine, and diced tomatoes and simmer until the meat is tender, usually about 1.5 hours.

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 sauce: Melt the butter in a pan over low heat. Add the pistachios and cook gently until crispy. Remove the pistachios and add the remaining game stock, reduce slightly over high heat, and season with salt and pepper.

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