Rustic Elk Ravioli with Spinach and Porcini Mushroom Red Wine Sauce
Equipment
- Pasta Roller
Ingredients
For the Filling...
- 1 tbsp olive oil
- 1 shallot minced
- 1 carrot minced
- 2 cups braised elk minced
- 2 egg yolks
- 1/2 cup ricotta cheese
- salt and pepper
For the Pasta...
- 2 cups flour
- 1 tsp salt
- 3 eggs
- 2 egg yolks
- 1 1/2 tbsp olive oil
- Semolina flour for dusting
For the Sauce...
- 1/2 ounce dried porcini mushrooms
- 2 cups boiling water
- 1 tbsp olive oil
- 1 shallot minced
- 1/2 cup white wine
- 1/2 cup beef stock
- 2 tbsp butter
For the Spinach...
- 1 tbsp olive oil
- 2 cups spinach
- salt
For the Assembly...
- 2 tbsp toasted breadcrumbs
Instructions
For the Filling...
- In a pan, heat the oil over medium-low heat. Add shallot, and cook for 2 minutes. Add carrot and cook for another 4 minutes or until soft. Season with salt and pepper. Let cool completely.
- Mix together shallot and carrot with elk, egg yolks, and ricotta. Chill for at least 1 hour or until ready to use.
For the Pasta...
- Sift together flour and salt. Create a well in the middle of the flour mixture.
- Whisk together three eggs, two egg yolks, and olive oil. Pour into the flour well and use a fork to mix together. Knead dough until it becomes stiff. Dust with Semolina flour, cover with a cloth, and let rest for 30 minutes.
- Divide dough into 3 equal portions. Begin rolling dough into a long rectangle. Dust with additional Semolina flour when needed. When thin enough to fit, use a pasta roller to continue thinning the rectangle until it is thin enough to see your hand through the sheet.
- Spoon about one tablespoon of filling in the center of half of the sheet and brush the edges with water. Top with another sheet of dough and gently press out any air bubbles. Cut with pizza or pastry cutter. Let rest for 1 hour.
- Bring 8 quarts of salted water to a boil. Cook ravioli for 2-5 minutes or until the raviolis float.
For the Sauce...
- Place mushrooms in 2 cups of boiling water. Remove from heat and let sit for 30 minutes. Remove the mushrooms and drain. Reserve 1 cup of the mushroom liquid.
- Heat oil in a saucepan. Add shallot and cook until translucent.
- Add wine, mushroom liquid, and beef stock to the saucepan. Simmer until reduced by 1/2. Stir in butter and porcini mushrooms.
For the Spinach...
- While heat oil in a cast iron pan. Add spinach and season with salt. Cook until wilted.
To Plate...
- Toss spinach, mushrooms, ravioli and sauce. sauce. Garnish with bread crumbs.