Mixed game, mushroom & hazelnut ravioli

Our homemade ravioli is bursting with Autumnal flavour. Perfect for game-lovers and novices alike, the strong flavours in this dish are balanced with earthy mushrooms, fresh herbs and a dusting of nutty Parmesan. While homemade pasta might not be an everyday event, when time allows, there’s something a bit special about getting a great album on and making your pasta from scratch.

1 hour 30 mins

3-4

Hard

Pasta Recipe:
• 6 medium eggs
• 600g type 00 flour

Mixed game Filling:
• 1 x Field & Flower pigeon breast
• 2 x Field & Flower partridge breasts
• 5 large chestnut mushrooms, coarsely grated
• 2 tbsp chopped parsley
• 1/2 large red onion, finely chopped
• 2 large cloves of garlic, crushed
• Small handful blanched hazelnuts, finely chopped
• Half a nutmeg, freshly grated
• 1/2 tsp fresh thyme
• 1 cup of very reduced stock

For the stock:
• 1/2 Field & Flower pigeon breast
• 1/2 large red onion
• 10 peppercorns
• 1 tsp honey
• 1/2 celery stick
• 1/2 carrot
• Boiling water (to cover the mix by 1 inch)

To serve:
• Parmesan, freshly grated
• Olive oil
• Parsley, roughly chopped
• Black pepper & sea salt to taste

1. First make your pasta. Sift the flour onto a clean work surface in a heap (or you can use a large mixing bowl). Make a well in the centre of the flour and crack the 6 eggs into the well.

2. Beat the eggs with a fork, gently folding in a little flour, starting from in the middle and working your way out. Repeat until the mix begins to firm up.

3. Knead the dough using your hands to combine the remaining flour until you’re left with an elastic pasta dough (10-20 minutes or longer – a fair bit of elbow grease)! Never tear the dough when you knead but continue working it until the dough is soft and elastic.

4. Form the dough into a ball, cover with clingfilm and chill in the fridge for at least 30 minutes.

5. Next make your stock. Add all of the stock ingredients to a small saucepan, bring it to a vigorous boil for 5 minutes and then reduce to a low simmer. Leave the stock until it has reduced a lot, so there is only 1-inch of concentrated liquid left in the base of the saucepan.

6. Strain the stock into a bowl and discard the stock vegetables.

7. Now make your pasta filling. In a small frying pan sauté the meat in a little oil until it’s browned on both sides and just cooked through (or just under, about 4 mins on each side should do it.)

8. Finely dice all of the filling ingredients and place them into a medium sized frying pan with 2 tbsp olive oil. Cook on a medium heat, stirring regularly, until the mixture cooks right down and smells aromatic (about 10 mins).

9. Once all vegetables are well softened, pour over the stock reduction and stir until nearly all the liquid has evaporated and the filling is very soft. Add a small knob of butter and leave to cool whilst you prepare the pasta.

10. Put your pre-prepared pasta dough through a pasta machine until on the thinnest setting, lay it out on a floured surface and use a cookie cutter or wide rimmed wine glass to cut into discs.

11. Using your index and middle finger, run water around the edge of the discs to help them stick when assembling the ravioli.

12. Using 2 teaspoons, drop a rounded heap of the mix into the centre of a disc. Place another disc on top and press the edges firmly together with your fingertips, taking care to go quite close to the filling. Try not to leave air pockets as these are more likely to rip when you cook the ravioli. Once firmly pressed together, set aside and repeat with the remaining discs.

13. Bring a large pan of salted water to the boil and pour in 2 tbsp of olive oil to stop the pasta from sticking in the pan.

14. Using a slotted spoon, place the ravioli into the water, taking care to only cook a few at a time to avoid sticking.

15. After 3-5 minutes, remove carefully with a large slotted spoon and plate up.

16. Finish with fresh herbs, black pepper, Parmesan and a drizzle of olive oil.