Preparation
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.
Ingredients
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
