Vince Pernicano Venison Ravioli

Be the first to review
READY IN: 2hrs 20mins
Recipe by chandlert2003

This is a simple ravioli recipe that I found in my local paper. I serve these ravioli with marinara sauce. it is fun recipe for the whole family to do.

Ingredients Nutrition

  • ravioli dough

  • 3 cups flour
  • 2 eggs
  • 1 teaspoon olive oil
  • 12 teaspoon salt
  • ravioli filling

  • 1 lb ground venison
  • 1 egg
  • 14 cup breadcrumbs
  • 14 cup water


  2. Blend the olive oil flour, eggs and salt.
  3. Knead the dough until hard.
  4. Cover with damp towel until ready to roll out.
  6. Mix all ingredients together.
  7. Combining the DOUGH AND FILLING.
  8. Roll dough out to about 1/8th inch thick.
  9. Use the cookie cutter to cut the dough in to small pieces.
  10. Put a small ball of meat blend in the middle of the pieces.
  11. Fold over edges and crimp with fork.
  12. Boil for 20 minutes.
  13. To freeze the extra ravioli do not cook them roll the extras in flour and place in a ziplock bag will last for a couple of months.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a