for 4 person

Filling

1 tbsp	clarified butter
275 g	venison strips, finely chopped
2	shallots, finely chopped
1	carrot, finely chopped
4	sage leaves, finely chopped
1 dl	red wine
1 dl	meat bouillon
1	bay leaf
50 g	grated Parmesan
1	fresh egg yolk
	salt and pepper to taste

Ravioli

2	rolls of pasta dough
1	fresh egg white

Sauce

1 tbsp	clarified butter
250 g	chanterelles, halved if necessary
4	sage leaves, cut into thin slices
½ tsp	salt
2 dl	single cream for sauces
	salt and pepper to taste

How it's done

Filling

Heat the butter in a non-stick frying pan. Brown the meat for approx. 5 mins. per batch, remove from the pan. Sauté the shallots, carrot and sage in the same pan for approx. 5 mins. Pour in the wine and reduce a little. Pour in the stock, bring to the boil, reduce the heat. Return the meat and bay leaf to the pan, simmer for approx. 15 mins. Allow the filling to cool, mix in the parmesan and egg yolk, season.

Ravioli

Roll out the dough, cut out circles using a cutter (approx. 8 cm in diameter). Spoon the filling into the middle of half of the circles, brush the edges with egg white. Place the remainder of the circles on top, press the edges down firmly with a fork, squeezing out any trapped air.

Sauce

Heat the clarified butter in a non-stick frying pan. Sauté the mushrooms and sage for approx. 5 mins., season with salt. Pour in the single cream, simmer for approx. 5 mins., season.

To cook the ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain. Add the ravioli to the sauce, mix carefully.

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