Buckwheat-flour ravioli with venison filling, served with saffron and vegetable sauce


For the pasta: mix the 2 flours and eggs. Knead to a good consistency then allow to rest while preparing the filling.

For the filling: brown the onion, celery and carrot in the oil; add the meat. Sauté then add the water and the red wine. Simmer gently for 1 ½ – 2 ore. When cooked and the liquids have all been absorbed, pass through a mincer, preferably twice. Then add the grated cheese and the egg.

For the ravioli: roll out the dough thinly, add the filling and make the ravioli

For the sauce: chop the carrots and zucchini into small cubes, boil in salted water for approx. 5 minutes then drain.

Separately prepare a roux with 10 gr. each flour and butter; when ready, add to the boiling broth together with the saffron.

Add the vegetable cubes, pour over the ravioli and serve.


For 4 people

for the pasta:

  • 280 gr. Manitoba flour
  • 120 gr. Buckwheat flour
  • 4 whole eggs


for the filling:

  • 300 gr. Deer meat
  • 100 gr. Grated Trentino Parmesan cheese
  • 1 egg
  • salt – pepper
  • extra virgin olive oil
  • chopped celery, onion, carrot for the base
  • 4 glasses red Teroldego wine
  • ½ litre water


for the sauce:

  • 2 small carrots
  • 2 small zucchini
  • 100 ml vegetable broth
  • 10 gr. flour 00
  • 10 gr. butter
  • 1 envelope saffron

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