John Myers
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Wild Boar Ravioli with Morels and Brunoise
The perfect wild boar ravioli with morels and brunoise recipe with a picture and simple step-by-step instructions.
For the oven tomatoes:
- 8 Pc. Ripe tomatoes
- 2 Stems Rosemary
- 2 Stems Thyme
- 2 Stems Basil
- 4 Pc. Cloves of garlic, pressed
- Salt pepper
- Olive oil
For the filling:
- 350 g Wild boar fillet
- 30 g Celery, very finely diced
- 30 g Carrot, very finely diced
- 5 tbsp Oven tomatoes
- 200 ml Wild fund
- 1 Pc. Clove of garlic, pressed
- 2 Stems Rosemary
- Oil for frying
- Salt, pepper, cayenne pepper
For the ravioli batter:
- 130 g Semola
- 270 g Flour (type 405)
- 4 Pc. Fresh egg
- 1 pinch Salt
- 1 Pc. Egg whites, beaten
For the morel foam:
- 3 Pc. Shallots
- 20 g Dried morels
- 100 ml Noilly Prat
- 200 ml Cream
- 1 tbsp Butter
- Salt, cayenne pepper
For the brunoise:
- 3 tbsp Zucchino, finely diced
- 3 tbsp Carrot, finely diced
- 1 tbsp Butter
- Salt pepper
- Wash tomatoes, remove stems, score crosswise, scald and peel. Quarter the tomatoes, remove the core and place on a lightly oiled baking sheet. Spread the rosemary, thyme, basil and garlic on the tomatoes, season with salt, pepper and drizzle with a little olive oil. Put in the oven for 2-3 hours at 80 degrees and let dry.
- Clean the wild boar fillet and fry briefly on all sides in a pan with a little oil. Place the fillet in a small bowl and lightly salt. Clean the celery and carrots and cut them into very fine cubes, roughly chop the oven tomatoes and add the vegetables to the meat. Add the pressed garlic clove and the rosemary stalks, pour 2/3 of the stock and gently cook in the oven at 120 degrees for about 4 hours. In between, pour in the rest of the game stock again and again. The meat must not dry out.
- At the end of the cooking time, take the meat out of the oven and let it cool down. Put the vegetable set in a bowl. Then grind the fillet finely, add to the vegetables, mix well and season well with salt, pepper and cayenne pepper. The mass should not be too wet so that the dough does not become soggy.
- For the ravioli dough, mix the semola and flour on a clean work surface and make a well in the middle. 4 Place the fresh egg in the well, add a pinch of salt and knead vigorously for at least 10 minutes until the dough is supple and smooth. Wrap in cling film and refrigerate for at least 1 hour.
- For the preparation of the ravioli, portion the dough and roll it out into very thin, approx. 10cm wide strips with a pasta machine. Place a walnut-sized portion of the ragout on each lane at a distance of approx. 8 cm, coat the surrounding areas with the egg white, cover with a second lane and carefully press down, avoiding air entrapment. Cut out with a square ravioli cutter and store temporarily on a mottled surface. There should be three ravioli per serving with one pair in reserve.
- For the morel foam, soak the morels in cold water for at least an hour, remove them and squeeze them out gently. Do not throw away the morel water! Remove approx. 2/3 of the morels, choosing as nice and equally large as possible. Finely chop the remaining morels. Peel off the sound notes and dice them very finely. Melt the butter in a sauté pan, add the shallots cubes and cook over a mild heat until they are translucent. Add the chopped morels and sauté briefly. Deglaze with Noilly Prat, reduce a little, add the cream and approx. 100 ml of the morel water, bring to the boil briefly and then reduce to approx. Half the amount over a mild heat. Then strain the sauce, season with salt and cayenne pepper and return to the sauté pan and set aside until serving.
- Blanch the zucchino and carrot brunoise, rinse and drain on kitchen paper.
- To serve, cook the ravioli in plenty of boiling water for 3-4 minutes. Incidentally, fry the brunoise and morels in a pan with the remaining butter, lightly salt and pepper. Heat the morel sauce. Distribute the brunoise on preheated plates, serve with three ravioli each and distribute the morels evenly. Whip the sauce with a magic wand until frothy and nap the ravioli with a little sauce and the foam.
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