Vince Pernicano Venison Ravioli

"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."
 
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Ready In:
2hrs 20mins
Ingredients:
8
Serves:
4
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ingredients

  • 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
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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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