Summary

Ingredients

• 250 g durum wheat semolina
• 250 g wheat flour type 1050
• 5 egg (s)
• 500 g wild boar meat
• 1 onion (s)
• 1 clove garlic
• 2 small carrots
• 50 g celery
• 4 tablespoon porcini mushrooms, dried
• 200 g chestnuts, peeled
• 0.25 liter ¼ meat stock or game stock
• 1 tablespoon butter
• 3 tablespoon olive oil
• herbs Provence
• salt and pepper
• butter
• 10 sage leaves

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Instructions

1. Knead a pasta dough from semolina, flour and eggs, wrap it in cling film and place in the refrigerator for about 1 hour.
2. For the filling, let the wild boar meat through a meat grinder - the butcher or hunter you trust can do that too. Soak the boletus in warm water.
3. Cut the onion, garlic, carrots and celery into small cubes. Chop the chestnuts.
4. Fry the minced wild boar, vegetables and chestnuts in 1 tablespoon of butter and the olive oil. Then add the squeezed porcini mushrooms, salt, pepper and herbs. Pour in the meat stock and let it boil down a little. Use the hand blender to turn the filling into a homogeneous mass - it doesn`t need to be pureed, but it makes it easier to fill the ravioli.
5. Roll out the pasta dough thinly, preferably with a pasta machine. Level 7 was thin enough for mine. I have a Mercato Atlas with an engine.
6. Make pasta sheets approx. 10 cm wide. Use a teaspoon to put small heaps of the filling in the middle of the lane at intervals of 10 cm - not too much, otherwise the ravioli won`t close and not too little, otherwise you won`t taste anything of the filling.
7. Fold the sheet of dough over the filling and cut out ravioli with a round cutter (6 cm diameter). Press the edges well. Place the ravioli on a tray sprinkled with semolina. So that the pasta dough does not stick to the work surface and the ravioli tear when you lift it, some semolina should also be sprinkled on the work surface.
8. Remnants of dough are taken together and kneaded again with fresh dough and rolled out again. If the dough gets too dry and tough, you can freshen it up by kneading with wet hands or by brushing the dough sheets with a little water, folding them up and passing them through the pasta machine.
9. The ravioli are then boiled in plenty of salted water - since it`s fresh pasta, it only takes a few minutes. It is best to lift the finished noodles out of the water with a slotted spoon and place them in a pan with sage butter.
10. Sage butter is simply melted butter with a few sage leaves. We thought it didn`t need more sauce with these ravioli.
11. We made 115 ravioli from this recipe and 5 adults and 2 children were full of pecks.
12. About working hours: it took us about 2 hours to make the pasta. The filling of the ravioli takes the longest, we filled with 3 adults and a child. Of course you need a lot longer alone. The finished pasta can be cooked very quickly, although you have to cook this amount of ravioli 3 to 4 times.