Wild Boar Ravioli with Ricotta and Tomato Sauce

Preparation	4 h
Difficulty	Medium
Game	Boar
Calories	> 1.000
Activity	M 107’, F 148’
People	4
Wine pairing	Chianti Classico Riserva

Ingredients

For the Wild Boar Filling:
G 1000 ground wild boar shoulder or neck
G 450 ricotta
G 150 freshly grated Parmesan cheese
G 50 chopped spinach
N 2 eggs
mL 30 chopped parsley
mL 5 sea salt
mL 5 ground fennel
A pinch of chili flakes (optional)
A pinch of cayenne pepper (optional)
mL 30 olive oil

For the Tomato Sauce:
mL 500 tomato purée
Fresh basil for garnish
Parmesan for garnish
Olive oil to taste
Chili flakes (optional)

For the Pasta:
N 2 whole eggs + N 6 yolks
mL 500 durum wheat flour or all-purpose (00) flour
mL 15 sea salt
mL 15 olive oil
mL 60 water (more if needed)

Kcal 1187*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Make a well with the flour on a work surface. Crack the eggs into the center, add oil, salt, and water, and beat with a fork until well combined. Gradually incorporate the flour with the fork. Mix until you get a crumbly dough, then knead by hand until you form a smooth ball. Wrap in plastic wrap and let rest at room temperature.
Beat one egg with 10 mL (2 tsp) of water or milk for brushing.
In a bowl, mix eggs, flour, oil, and salt with a fork until the eggs are absorbed and the dough becomes crumbly. Form a ball with your hands and knead on the counter until the dough is smooth and firm. Place in a plastic bag, remove air, and let rest while you prepare the filling.
Add all the filling ingredients to a blender or food processor and blend until smooth and well combined. You can transfer the filling to a piping bag or use a spoon to fill the ravioli.
Roll out the pasta to a thickness of 1–2 mm (0.04–0.08 inches). Cut the pasta sheet in two equal parts. Place 2 cm (about ¾ inch) mounds of filling on one sheet, spaced 3–4 cm (1–1.5 inches) apart. Repeat in rows spaced 3–4 cm apart until the whole sheet is covered in a grid of filling.
Brush the second pasta sheet with the beaten egg and lay it over the filled sheet. Gently press around each mound of filling to remove any air pockets. Cut the ravioli using a pasta cutter and separate them. Place them on a semolina-dusted tray to prevent sticking. Once made, ravioli can be refrigerated for up to 3 h or frozen for later use.
Boil ravioli for 4–5’; check one by cutting it in half to ensure the meat is fully cooked. Frozen ravioli will need 8–10’.
Meanwhile, heat a large pan and add 30 mL (2 tbsp) of olive oil. Add chili flakes to infuse the oil and cook for 1’. Add the tomato purée and a pinch of salt. Toss in the cooked ravioli and stir to coat in the sauce. Plate the ravioli and garnish with a drizzle of olive oil, freshly grated Parmesan, and fresh basil leaves.

Wild Boar Ravioli with Ricotta and Tomato Sauce

Ingredients

Preparation

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