PARTNERS
Red turnip ravioli stuffed with venison accompanied with pea puree
- CourseStarter
- Preparation< 30'
- Difficultyeasy
- Gamedeer
- Calories100 - 300
- ActivityRunning M 25', F 35'
- Persons4
Ingredients
Red turnip ravioli
G 360 venison
G 150 precooked red turnip
G 5 Tropea onion
N 1 clove of garlic
Marjoram to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Pea puree
G 200 frozen peas
G 50 vegetable stock
G 100 Pecorino cheese
Salt and pepper to taste
Preparation
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.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingVino Monferrato Rosso "Pin"-La Spinetta
Other Info Kcal 284* *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.