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How To make Fried Wild Game Ravioli
STUFFING:
1/3 c Duck meat diced
1/3 c Pheasant breast :
diced
1 tb Leeks -- thin-sliced
2 tb Sherry wine
2 tb Red wine
1 tb Praline paste
1 tb Sour cherries
2/3 c Demi-glaze or wine gravy
Salt and pepper to taste 1 pk Wonton skins
Semolina flour FRANGELICA BUTTER:
3 tb Frangelica
2 tb Ground filberts
2/3 c Heavy cream
1 c Butter
Salt and pepper GARNISH:
Fried julienne of zucchini, -carrots, and squash
Saute duck and pheasant in butter; add leeks, sherry, red wine with praline paste; reduce by half. Add sour cherries and demi-glaze. Reduce, season, cool. Stuff wonton skins using egg wash to secure, and semolina flour on outside of wanton. Reduce Frangelica to two tablespoons; add filberts and cream. Reduce. Whisk in butter a tablespoon of a time. Season to taste. Garnish with fried julienne of zucchini, carrots, and squash. Servings: 6. by chef Matt Vanaria of Highlawn Pavilion in West Orange, New Jersey printed in The Record, Northern New Jersey, November 15, 1995
How To make Fried Wild Game Ravioli's Videos
Award-Winning Ravioli
Award-winning Chef Alfred Portale showed Harry Smith how to make a simple artichoke ravioli dish.
(REVIEW) “beef ravioli” seviroli
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World's Smallest Pasta
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Bobby Flay Makes Ravioli al' Uovo | Beat Bobby Flay | Food Network
Bobby attempts to create a carbonara-inspired ravioli with egg yolks, pancetta and anchovy breadcrumbs!
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Bobby Flay Makes Ravioli al' Uovo | Beat Bobby Flay | Food Network
Easy Homemade Ravioli w/Spinach & Ricotta
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HOMEMADE RAVIOLI
- FLOUR (all purpose) 1 1/4 cups | 200 grams | 7 oz
- EGGS 2
- OLIVE OIL 1/2 teaspoon
- SALT 1/4 teaspoon
- SPINACH 250 grams | 9 oz
- RICOTTA 150 grams | 5 oz
- SALT & PEPPER a pinch
- OLIVE OIL a bit
- GARLIC 4 cloves
- BASIL 10 leaves
- PINE NUTS 2 tablespoons
- SALT & PEPPER
- PECORINO CHEESE
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Home made pasta for wild game. #shorts #recipe #wildgame