Venison Ravioli
Filling:
½ c. olive oil 1 c. red wine
1 carrot, chopped 4 eggs
1 onion, chopped ¼ c. parmesan cheese, grated
1 stalk celery, chopped salt and pepper to taste
½ lb. venison shoulder stew meat
Heat olive oil; sauté carrot, onion, and celery until vegetables are softened. Add venison, salt, pepper and red wine. Cover and simmer for 25 minutes. Let cool. Grind filling mixture; add eggs and parmesan.
Ravioli Dough:
1 lb all-purpose flour
6 eggs
1 c. water (more if needed)
1 egg plus 1 tbsp water
Mix flour with eggs and water until a firm dough forms (add more water if too dry).
Roll as thin as possible. Cut into 1 ½” squares. Place 1 tbsp filling on each square and fold over to make triangle.
Mix 1 egg and 1 tbsp water together for egg wash. Close ravioli and spread egg wash on ends.
Press edges with fork to close.
Sauce:
2 tbsp. butter 1 tbsp. fresh thyme, minced fine
1 c. heavy cream salt and pepper to taste
2 tbsp. parmesan cheese, grated
Melt butter. Add thyme, salt and pepper. Cook till thickened over moderate heat. Stir often.
Cook ravioli in boiling salted water for 5-7 minutes. Drain.
Serve with sauce and sprinkle with parmesan cheese.