Red turnip ravioli stuffed with venison accompanied with pea puree

Red turnip ravioli

• Cut the precooked red turnip into very thin slices.
• Clean the venison removing all the nerves and pound it until very thin.
• Season with marjoram leaves, garlic clove in half without the green germ, chopped onion, salt, pepper and extra virgin olive oil.
• Lay half of red turnip slices, stuff with the mixture, cover with the remaining red turnip slices and pinch together the edges of ravioli.

Puree of peas

• Add peas to boiling water, once cooked, drain and cool quickly.
• Pour the peas in a jug, add the stock and blend using an immersion minipimer to obtain the right consistency. Season with salt.
• Arrange the puree of peas on a serving dish, add the red turnip ravioli, serve with Pecorino slices or grated Pecorino (use a microplane) and garnish with extra virgin olive oil and ground pepper.