John Myers
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Brussels Sprouts Ravioli with Venison Ragout
The perfect brussels sprouts ravioli with venison ragout recipe with a picture and simple step-by-step instructions.
Brussels sprouts ravioli
dough
- 200 g Flour
- 100 g Durum wheat semolina
- 3 Pc. Eggs
- 1 tbsp Olive oil
- 1 pinch Salt
filling
- 600 g Brussels sprouts
- 1,5 tbsp Pistachio nuts
- 200 g Ricotta
- 1,5 Pc. Eggs
- 3 tbsp Grated Parmesan
Decoration:
- 1 Pc. Organic orange
- 0,25 Bd Parsley
- 100 g Butter
Venison ragout
- 5 Pc. Onions
- 250 g Carrots
- 250 g Celery root
- 2 kg Venison goulash
- Salt and pepper
- 6 tbsp Clarified butter
- 4 tbsp Tomato paste
- 500 ml Red wine
- 700 ml Wild fund
- 7 Pc. Juniper berry
- 1,5 tsp Peppercorns
- 2 Pc. Bay leaf
- 1,5 Pc. Oranges untreated
- 2 Pc. Rosemary sprig
- 2 Pc. Sprig of thyme
- 6 tbsp Cranberries
- 6 tbsp Cinnamon
- 6 tbsp Sauce binder dark
Brussels sprouts ravioli
- Knead the dough ingredients into a smooth pasta dough and cover the dough for 30 minutes.
- Clean the Brussels sprouts, quarter them, blanch them in boiling salted water until they are firm to the bite, quench them, let them cool down briefly and chop them up. Chop the pistachios as small as possible. Stir in the ricotta, egg and Parmesan and season well with salt, pepper and nutmeg.
- Now roll out a portion of dough the size of a golf ball on a floured surface so that you get an oval and the worktop is already slightly shimmering through the dough. Then place a heaped tablespoon of the Brussels sprouts mixture in the lower half of the pastry oval. Fold the other half over and form a large, oval raviolo. Press the edge into place with a fork dipped in more.
- Now cook the finished ravioli in enough salted water. They are done when they swim upstairs. At the same time, froth the butter in a pan and add parsley. When the butter has turned a little brown, toss the cooked ravioli in the browned butter.
- To serve: wash the orange with hot water, tear the zest and pour a few zest over the ravioli for decoration. Two large ravioli per person are sufficient.
Venison ragout
- Remove tendons from the meat and fry in portions in hot clarified butter in a large roasting pan and brown well.
- Clean the vegetables and cut into cubes. Fry and roast in hot frying fat. Add tomato paste and roast briefly. With wine (ideally that which is also served with the meal and deglaze the game stock. Then add the meat again, salt, pepper and bring to the boil.
- Add juniper berries, peppercorns and bay leaves. Let cook for at least 1.5 hours. The meat should be tender, but not yet completely disintegrated. Now add the rosemary, thyme and orange zest for another 15 minutes.
- Then pick out the meat from the sauce. Pour the rest of the sauce through a fine sieve into a large saucepan. Put the cooked vegetables through the sieve with a ladle to thicken the sauce. Add the cranberries, if necessary thicken with a dark sauce thickener.
- Add the meat again and season with sea salt and pepper, if you like with a little cinnamon. Serve with the Brussels sprouts ravioli and garnish with a dollop of cranberries, thyme and rosemary.
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