Vince Pernicano Venison Ravioli

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • ravioli dough
  • 3
    cups flour
  • 1
    teaspoon olive oil
  • 12
    teaspoon salt
  • ravioli filling
  • 1
    lb ground venison
  • 1
  • 14
    cup breadcrumbs
  • 14
    cup water
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DIRECTIONS

  • RAVIOLI DOUGH.
  • Blend the olive oil flour, eggs and salt.
  • Knead the dough until hard.
  • Cover with damp towel until ready to roll out.
  • RAVIOLI FILLING.
  • Mix all ingredients together.
  • Combining the DOUGH AND FILLING.
  • Roll dough out to about 1/8th inch thick.
  • Use the cookie cutter to cut the dough in to small pieces.
  • Put a small ball of meat blend in the middle of the pieces.
  • Fold over edges and crimp with fork.
  • Boil for 20 minutes.
  • 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.
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