Spicy ravioli of venison

Spicy ravioli of venison

Ravioli di cervo speziato

By
From
Pasta
Serves
4
Photographer
Laura Edwards

I used to use lots of venison in The Neal Street Restaurant, mainly as a raw carpaccio with truffle. By using the whole fillet, I would be left with some trimmings, which I would cook and turn into a variety of fillings for stuffed pasta. I believe you shouldn’t throw anything away, and always try to make the best of any leftovers. This type of recipe is very characteristic of northern Italy, where wild deer are enthusiastically hunted.

Ingredients

Quantity Ingredient
350g Fresh egg pasta
60g parmesan, freshly grated
salt and pepper, to taste

Filling

Quantity Ingredient
60ml olive oil
2 shallots, peeled and finely sliced
300g lean venison meat, in one piece, or trimmings, cut into small chunks
1/2 teaspoon freshly grated nutmeg
A pinch ground cinnamon
1/2 teaspoon paprika, not too hot
40ml strong red wine
150g mortadella sausage, cubed

Sauce

Quantity Ingredient
60g unsalted butter
2 tablespoons balsamic vinegar

Method

  1. Heat the oil in a large saucepan and fry the shallots for 3 minutes. Add the venison and let it brown all over before adding the spices and wine. Bring to the boil, and simmer for 10 minutes until the meat is cooked.
  2. Now strain the meat and everything else, keeping the liquid juices. Put the solids in a blender with the mortadella and blend to make a soft paste. Pour the juices into a small pan and add the butter and balsamic vinegar. Melt together to make a smooth sauce. Season to taste with salt and pepper, and set aside.
  3. Roll out the pasta dough, by hand or machine, to 1mm thickness and into two sheets. To make the ravioli by hand, place 1 tsp of the filling at intervals in the centre of each strip, wet the edges and fold over. Press to seal, then cut into 7cm squares with a serrated cutter. Alternatively, use a raviolatrice (ravioli mould).
  4. Cook the pasta in plenty of boiling salted water for 5–6 minutes or until al dente. Meanwhile, heat the sauce through gently. Drain the pasta and add to the pan with the sauce. Mix well, divide between warmed plates, and serve sprinkled with Parmesan.

Alternatives

  • Use any game birds like grouse, pheasant or wild duck, or any other game animal. Mortadella is an Italian sausage, but is available in most good delicatessens.
Tags:
Antonio
Carluccio
pasta
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