Ingredients
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
Preparation
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.
