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Ingredients
| all-purpose flour (unsifted): 3 cups |
| eggs: 2 |
| olive oil: 1 tsp |
| salt: 1/2 tsp |
| ground venison: 1 lb |
| eggs: 1 |
| bread crumbs: 1/4 cup |
| water: 1/4 cup |
Vince Pernicano Venison Ravioli
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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.