Rustic Elk Ravioli with Spinach and Porcini Mushroom Sauce

I’m always looking for new and elegant game recipes that are sure to impress my guests. This Rustic Elk Ravioli with Spinach and Porcini Mushroom Sauce is definitely a winner! The rich flavors of the elk meat are complemented perfectly by the slightly sweet spinach and earthy porcini mushrooms. Plus, with a little prep at home, it is super simple to make at home or at camp. Give it a try!

Braising is one of my favorite methods for cooking game. The low and slow cooking method increases the natural flavor and can soften even the toughest cuts of meat. Either happily or sadly, I always end up with more than I can eat in one sitting and am always looking for new ways to incorporate the leftovers into new dishes.

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Ingredients for Elk Ravioli

1. Braised Elk Short Rib
2. Olive Oil
3. Carrot
4. Shallot
5. Ricotta Cheese
6. Eggs
7. Flour
8. Porcini Mushrooms (Dried)
9. Beef Stock
10. White Wine
11. Butter
12. Spinach

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Braising means cooking meat gently in liquid. It’s a great choice for winter cabin cooking. If you at in a cabin or RV, you can start the crockpot early in the morning and let the smells of cooking waft through the house all day. At camp, use a Dutch Oven. The key to successful braising starts with browning the meat on all sides in fat (oil, butter, lard, etc.) before starting the braising process. Then add aromatics, leeks, onions, and lots of veggies. Add your favorite liquid and cook until the meat is fork-tender and ready to fall off the bone.

This recipe uses leftover elk from another dinner. If you are looking for braising instructions, check out my Backcountry Bison Short Ribs or Braised Rabbit Legs with Mustard Sauce and Green Beans.

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Steps to Make Rustic Elk Ravioli with Spinach and Porcini Mushroom Sauce

1. Create the filling by sauteing shallot and carrots and then mixing with previously braised elk, egg yolks, and ricotta cheese.
2. Make pasta dough by mixing in egg, egg yolks, and olive oil into salted flour.
3. Let dough rest for 30 minutes and then thinly roll out using a pasta roller.
4. Roll the dough into a long rectangle and add the filling.
5. Top with more dough and seal.
6. Cook ravioli in boiling water.
7. For the sauce, rehydrate the mushrooms in boiling water and saute shallots until soft.
8. Add wine and beef stock and simmer until reduced.
9. Wilt spinach in olive oil.
10. Top spinach with ravioli and add sauce. Garnish with parmesan cheese and crispy bread crumbs.

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Once you have the braised meat for your elk ravioli filling, it is time to move on to the pasta dough. Honestly, I am new to making my own pasta. I’ve had a few successes and more than a few disasters. However, like most things in the kitchen (and in life!), things get better with practice and persistence. Below are some techniques that I have learned along the way.

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How to Make Pasta Dough for Rustic Elk Ravioli

TIP 1: Let dough rest. After mixing the ingredients for your pasta dough, let it sit for about 30 minutes. Resting allows the dough allows the gluten strands to relax, helping the dough become more pliable.

TIP 2: Dust everything with Semolina flour. Semolina flour is made from durum wheat. Dusting your surfaces and tools with this highly-glutenous flour helps to prevent sticking.

TIP 3: Roll the dough thin. Now what this does NOT mean is setting your pasta roller to the thinnest setting from the get-go. That is a recipe for a mess. Always start with the widest setting and decrease it after several runs through the machine. The final product should be thin enough to let light through. Note: On the day I took the pictures for this recipe… I seemed to forget this rule, and while still tasty, the pasta ended up a little on the chewy side. Eh… no one is perfect.

TIP 4: Make sure the pockets are well-sealed and free of air bubbles. Air pockets will expand while cooking and cause your ravioli to explode while cooking. This can be done by gently massaging your filling heaps after the top sheet of dough is placed.

TIP 5: Skip the strainer. Pouring your cooked ravioli into a strainer like you would with spaghetti could cause the delicate ravioli to tear. Using a skimmer or slotted spoon to remove your ravioli from the boiling water is a safer option.

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FAQ for Rustic Elk Ravioli with Spinach and Porcini Mushroom Sauce

• What does elk taste like?
  Elk has a rich, meaty flavor. It is hearty, like beef but with a little bit of funk, like venison.
  
• Can you freeze elk ravioli?
  Absolutely! This ravioli will keep for up to 3 months in the freezer. No need to thaw it before cooking. Just add more cooking time. Ravioli will be ready when it floats.
  
• What should I serve with Rustic Elk Ravioli with Spinach and Porcini Mushroom Sauce?
  This is a hearty meal. Compliment with a vegetable like a fresh salad or grilled asparagus.
  
• Can you use a meat/protein other than elk for this recipe?
  Yes! Of course, venison would work, or you can also use beef.
  
• Can you use raw meat in ravioli?
  Eh… you can. I definitely would not use raw short rib in this recipe, but you could use raw ground elk. You will need to adjust the amount of filling and your cooking time appropriately. However, I personally prefer to use cooked meat. This is safer and allows you to add another layer of flavor to the dish.

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This Rustic Elk Ravioli with Spinach and Porcini Mushroom Red Wine Sauce is the perfect meal to serve for a winter dinner. The recipe is easy to follow, and the end result looks and tastes like you spent hours in the kitchen. Leave a comment below if you try this recipe; I would love to hear what you think!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.