Deer ravioli with sautéed vegetable cream

Preparation	60'
Difficulty	Medium
Game	Deer
Calories	500 - 600
Activity	Running F 71’, M 52’
People	4
Wine pairing	Alto Adige Santa Maddalena classico DOC 2013, Wassererhof

Ingredients

For the home-made pasta

G 320 flour
N 6 egg yolks
N 1 egg
Table salt to taste

For the stuffing

G 300 Venison meat pounded with knife
G 50 blueberries
G 10 Pecorino cheese
G 10 butter
Table salt to taste
Black pepper to taste

For the cream

G 300 vegetable broth
G 100 (chicory, chard, spinach)
N 1 clove of garlic
N 1 anchovy
G 20 butter
G 20 flour

Crispy spinach

G 40 fresh spinach
G 10 butter
Salt to taste

574 Kcal*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Make a well in the center of the flour. Add the eggs, the yolk, a pinch of salt then, knead the dough. Create a ball of dough, wrap it in cling film and let rest for 10′.
Roll out the dough to form squares of 1,5 cm per 1,5 cm. Season the deer meat with pecorino cheese, salt, pepper, melted butter and blueberries.
Stuff each ravioli square with the mixture and close them.
Wash chicory, chard and spinach. Cook all vegetables in salted boiling water, drain and sauté them in a pan with garlic, anchovy, oil, salt and pepper.
Make a roux with butter and flour, add broth and vegetables. Blend all the ingredients with the minipimer.
Wash the spinach and drain them. In a frying pan, sauté spinach quickly in butter, season with salt.
Cook the ravioli in plenty of salted water, drain them and toss in a pan with the vegetable cream.
Serve with crispy spinach and grated pecorino cheese.

Deer ravioli with sautéed vegetable cream

Ingredients

Preparation

Other dishes from Deer