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Venison ravioli with chanterelle mushrooms
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 26g
  • Carbohydrates about 40g
  • Protein about 31g
This is needed
This is needed for 4 people
Filling
  • 2 shallot, finely chopped
  • 1 tbsp clarified butter
  • 1 carrots, finely chopped
  • 275 g venison strips, finely chopped
  • 1 dl red wine
  • 4 sage leaves, finely chopped
  • 1 dl meat bouillon
  • 1 bay leaf
  • salt and pepper to taste
  • 50 g grated Parmesan
  • 1 fresh egg yolks
Ravioli
  • 2 rolls of pasta dough
  • 1 fresh egg whites
Sauce
  • 4 sage leaves, cut into thin slices
  • 250 g chanterelles, halved if necessary
  • 1 tbsp clarified butter
  • 0.5 tsp salt
  • 2 dl single cream for sauces
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Filling
Heat the butter in a non-stick frying pan. Brown the meat for approx. 5 mins. per batch, remove from the pan. Sauté the shallots, carrot and sage in the same pan for approx. 5 mins. Pour in the wine and reduce a little. Pour in the stock, bring to the boil, reduce the heat. Return the meat and bay leaf to the pan, simmer for approx. 15 mins. Allow the filling to cool, mix in the parmesan and egg yolk, season.
Ravioli
Roll out the dough, cut out circles using a cutter (approx. 8 cm in diameter). Spoon the filling into the middle of half of the circles, brush the edges with egg white. Place the remainder of the circles on top, press the edges down firmly with a fork, squeezing out any trapped air.
Sauce
Heat the clarified butter in a non-stick frying pan. Sauté the mushrooms and sage for approx. 5 mins., season with salt. Pour in the single cream, simmer for approx. 5 mins., season.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain. Add the ravioli to the sauce, mix carefully.