Squirrel and Mushroom Ravioli
Don't fall into the trap of thinking the only way to cook a squirrel is to fry it — the versatile meat makes a great stuffing for homemade pasta
- Time: 180 min
- Servings: 4
Source: Realtree Camo
Ingredients
- PASTA
- semolina flour, plus extra for dusting
- teaspoon salt
- eggs
- egg yolk
- teaspoons olive oil
- to 2 tablespoons of water, if necessary
- FILLING
- pound cooked and boned-out squirrel meat, finely chopped
- tablespoon olive oil
- ounces shiitake or chanterelle mushrooms, finely chopped
- Sea salt to taste
- small clove garlic, minced
- teaspoon fresh basil, finely chopped
- teaspoon black pepper
- tablespoons grated Parmesan cheese
- ounces of smoked mozzarella cheese, cut into 1/2-inch cubes
- SAUCE
- tablespoons olive oil
- small yellow onion, chopped
- garlic, chopped
- One 28-ounce can San Marzano tomatoes
- teaspoon sugar
- Salt and pepper to taste
- EXTRAS: Extra-virgin olive oil, Shaved Parmesan, Fresh basil, Bread