Homemade Pheasant Ravioli with Sage Butter Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 pound (450g) pheasant meat, cooked and finely chopped 1 pound (450g) pheasant meat, cooked and finely chopped
• 1/2 cup (120g) ricotta cheese 1/2 cup (120g) ricotta cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• For the sage butter sauce: For the sage butter sauce:
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 24g (Saturated Fat: 13g)
• Carbohydrates: 38g (Sugars: 1g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the cooked pheasant meat, ricotta cheese, parsley, thyme, salt, and pepper until well combined. Set aside.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the sheets into squares of equal size.
4. 4.
   Place a spoonful of the pheasant filling onto half of the pasta squares. Brush the edges with water and cover with another pasta square. Press the edges firmly to seal the ravioli.
5. 5.
   Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves become crispy. Season with salt and pepper.
7. 7.
   Gently toss the cooked ravioli in the sage butter sauce until well coated.
8. 8.
   Serve the Homemade Pheasant Ravioli with a drizzle of the sage butter sauce on top. Garnish with additional fresh sage leaves, if desired.

Treat your ingredients with care...

• Pheasant meat — Ensure the pheasant meat is cooked thoroughly before chopping it for the filling. You can roast or braise the pheasant until it reaches an internal temperature of 165°F (74°C) for safe consumption.
• Fresh sage leaves — Select fresh sage leaves with a vibrant green color and a strong aroma. Avoid using wilted or discolored leaves for the best flavor.

Tips & Tricks

• If you don't have pheasant meat, you can substitute it with chicken or turkey.
• Experiment with different herbs in the filling, such as rosemary or tarragon, to add your own twist to the recipe.
• To save time, you can use store-bought fresh pasta sheets instead of making your own.
• Serve the ravioli with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• Freeze any leftover uncooked ravioli on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen for a quick and convenient meal.

Serving advice

Serve the Homemade Pheasant Ravioli as a main course accompanied by a fresh green salad and crusty Italian bread. The ravioli can also be served as an elegant appetizer or starter for a special occasion.

Presentation advice

Arrange the cooked ravioli on a plate, drizzle the sage butter sauce over them, and garnish with crispy sage leaves. The vibrant colors of the pasta and the golden brown butter will create an enticing visual appeal.