PARTNERS
Deer ravioli with sautéed vegetable cream
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
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.
Other
ChefRoberto Dormicchi
Wine CouplingAlto Adige Santa Maddalena classico DOC 2013, Wassererhof
Other Info 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.
