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Moose Ravioli

Moose Ravioli

 

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ingredients

Ravioli Pasta Dough

3
cup semolina (or thin flour)
5
eggs
oil

Filling

2.2
lbs moose meat: liver, heart and minced moose meat (mainly meat)
2
eggs
1
lb(s) ricotta
200
g grated parmesan
1
oz olive oil
3
cloves of garlic

Sauce

Reduced stock (from spare ribs or moose shank)
½
cup dried tomatoes
½
cup raw foie gras, in cubes
6
egg yolks
Butter
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directions

Step 1

Mix all ingredients together.
Make a ball of pasta dough and set aside.

Step 2

Cook the heart, liver and minced moose.
Set aside to cool.
Mix together with remaining ingredients.

Step 3

Roll out pasta dough (1/10 inch thick and long enough to cover the entire mould)

Step 4

Lay the dough across the bottom of the ravioli mould.
Fill with stuffing, and moisten the edges with water.
Cover with second layer of pasta dough.

Step 5

To ensure the two layers of pasta dough stick together, roll over them a few times with the rolling pin.

Step 6

In the mixer, combine the stock with the egg yolks.
Sauté the dried tomatoes and cubes of foie gras in butter, and add to the sauce.

Step 7

Place the cooked pasta in a large round of parmesan.
Cover with the sauce and shake well, rubbing against the bottom of the round of parmesan.

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