For the pasta dough

  • 250 g pasta flour
  • 100 g durum wheat semolina
  • 3 eggs
  • 1 pinch of salt

For the filling

  • 300 g game meat, ground
  • 20 g walnuts
  • 1 tbsp. olive oil
  • 2 eggs
  • 1 clove garlic
  • 1–2 tbsp. cream
  • 1 tbsp. breadcrumbs
  • 2 tbsp. fresh goutweed (Aegopodium podagraria)
  • Salt
  • Pepper

For the sauce

  • 100 g butter
  • 100 g fresh goutweed (Aegopodium podagraria)
  • Salt
  • Pepper
  • 50 g pecorino


For the pasta dough, knead all the ingredients well with a little water (about 50 ml) until you get a smooth dough. Wrap it in cling wrap and let it rest at room temperature for 30 minutes.

For the filling, toast walnuts in a little oil. Finely chop the goutweed. Mix ground meat, salt, pepper, goutweed, bread crumbs, cream, 1 whole egg and one egg yolk, and the squeezed garlic clove to a smooth filling. Finely chop walnuts and add to meat mixture. Put the leftover egg whites in a cup and set aside for later.

Roll out the pasta dough. Cut out circles using a drinking glass (7.5–8 cm diameter). Then, using a teaspoon, place the filling in the center of each circle. Brush the dough around the filling with the beaten egg white, fold it over and press down with your fingers, then crimp the edge firmly using a small fork.

In a large pot, bring salted water to a boil. Place the ravioli in the boiling water and cook for about 5 minutes. Then remove with a skimmer and drain.

Wash goutweed and shake dry. Pluck the goutweed leaves from the stems. Melt the butter in a pan and toss the ravioli in it. Add the goutweed and let it warm up briefly. Season with salt and pepper. Sprinkle with shaved pecorino.



Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

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