Wild Venison Ravioli with Sage Butter

Ingredients

• 200 g plain 00 pasta flour, plus 20 g for dusting
• 2 eggs
• 250 g wild venison mince
• 15 ml olive oil
• 80 g shallot, finely chopped
• 1 garlic clove, finely chopped
• 100 g ricotta
• 25 g Parmesan, finely grated, plus 20 g to serve
• 60 g butter
• 12 sage leaves
• 1 g fine salt
• 1 g ground black pepper

Method

1. 1

   Combine the flour and eggs, then knead for 8–10 minutes until smooth; add a few drops of water only if dry crumbs remain. Wrap and rest for 30 minutes. Make the filling during this rest.

2. 2

   Heat the oil in a pan. Soften the shallot for 4 minutes, add garlic and mince and cook for 8–10 minutes, breaking it very finely. Add salt, pepper and 30 ml water. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.

3. 3

   Spread the cooked mince thinly in a shallow bowl and allow 10 minutes to stop steaming, then fold in the ricotta and 25 g Parmesan. Keep chilled while rolling the pasta.

4. 4

   Divide the dough into four and roll into thin sheets, about 1 mm, using a pasta machine or rolling pin. Place heaped teaspoonfuls of filling 5 cm apart on half the sheets. Lightly dampen around each mound, cover with another sheet and press out trapped air. Cut about 20–24 ravioli and seal the edges firmly.

5. 5

   Bring a large saucepan of water to a steady boil. Cook the ravioli in two batches for 4–5 minutes, or until the pasta is tender and the filling piping hot. Lift out gently; keep the first batch warm with a little cooking water.

6. 6

   Meanwhile melt the butter in a wide pan over a medium-low heat. Add the sage and cook for 2–3 minutes until fragrant and lightly golden. Add the ravioli with 30 ml cooking water, swirl to coat and serve with the remaining Parmesan.