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If you've got some extra time to spare and you're looking for a recipe that's sure to be a hit,
then why not try our made from scratch venison ravioli, topped with a wonderful morel mushroom sauce?
This recipe is a little more challenging than normal... but the end result will be well worth the effort.
To make the ravioli dough, you'll need a red pepper, flour, eggs and salt.
Blend the pepper in a food processor until liquid.
Set aside in a small bowl so the pulp will rise to the surface.
Measure out 3 tablespoons of the pulp and set aside for the dough.
Place the flour in a bowl, add salt, then eggs and the pulp.
Mix together, form in a ball and set aside to rest.
For the ravioli filling you'll need ground venison or beef, chopped parsley, and onion.
Brown the meat in a skillet and add the parsley and onion. Season with salt and pepper and let cool.
Roll out the dough very thin with a pasta machine or rolling pin.
Then cut the dough in half.
Place small balls of filling about 1.5 inches apart on one half of the dough.
Brush the dough with water.
Place the other half on top and seal the dough together.
Then cut into squares with a pastry cutter and seal the edges.
Next, we'll prepare the morel sauce.
You'll need the remaining red pepper pulp, whole milk, butter and chopped morel mushrooms.
Saute the mushrooms in butter until tender and set aside.
Place milk and red pepper in a saucepan and bring to a boil.
Whisk in the butter and add the mushrooms. Salt and pepper to taste.
Set aside and keep warm.
Finally, boil the ravioli in salted water for 8 to 10 minutes until desired doneness.
Remove carefully with a slotted spoon.
Serve the sauce over the ravioli and top with parmesan cheese.
If you're pressed for time, you can substitute store-bought ravioli and prepare the sauce fresh.
But I highly recommend going the extra mile on this one
because the delicious flavors of venison and morels are hard to beat.