This wonderful grouse ravioli recipe, kindly provided to us by Eat Wild, works well as both a starter and a main course, making it the perfect go to for a quiet night in or for if you're entertaining with friends and family.
For the pasta
150g 00 pasta flour
1 large egg and 2 yolks, lightly beaten
½ x tbsp olive oil
1 x tsp butter
1 x tsp extra virgin olive oil
½ x white onion, peeled and finely chopped
½ x fennel, washed and finely chopped
2 x garlic cloves, peeled and finely chopped
Cooked meat from 2 grouse
50g x grated Parmesan
2 x tbsp double cream
1 x tbsp finely chopped parsley
- First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg).
- Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- For the ravioli, in a small pan gently sauté the onion, fennel and garlic for 10 minutes, or until soft, in the butter and oil, then place into a food processor.
- Shred the meat from the grouse, roughly chop then add to the processor with the Parmesan and cream.
- Season then give a few blitzes – you want a semi-smooth pâté texture – then stir in the parsley.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.)
- Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet.
- Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
- Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
- Cook the ravioli in a large pan of salted water for 3 minutes and drain.
- Serve sprinkled with parmesan cheese and parsley and a drizzle of olive oil.