Subj : 3/20 Nat'l Ravioli Day 4 To : All From : Dave Drum Date : Wed Mar 19 2025 14:18:26 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Smoked Goose Ravioli In Brown Butter Sauce Categories: Pasta, Poultry, Mushrooms, Vegetables, Nuts Yield: 8 servings MMMMM-----------------------RAVIOLI DOUGH---------------------------- 2 lg Eggs 1/2 c Water 1/4 c Olive oil 1/2 ts Salt 3 c A-P flour; more for dusting MMMMM--------------------------FILLING------------------------------- 1 Smoked goose breast Drizzle of olive oil 4 tb Butter 2 cl Garlic; minced 3/4 c Portabello mushrooms; finely - diced 1/4 c Onion; minced 1 ts Thyme; dried 1/4 c Parmesan; fresh grated 1 tb Asiago; fresh grated 1 ts Salt 1 ts Rosemary; dried 1 ts Sage; dried Fresh cracked pepper MMMMM---------------------------SAUCE-------------------------------- 8 tb Salted butter 1 cl Garlic; minced 1/4 c Fresh sage leaves; coarse - chopped 1/4 c Hazelnuts; coarse chopped pn Fresh cracked pepper FOR THE DOUGH: Crack eggs into a large bowl and whisk with a fork. Then add water, olive oil, and salt and give it another whisk. Add flour to egg mixture, 1 cup at a time, blending with a fork until mixed. Knead until the dough is firm but not sticky.Divide dough into 8 even sections. Dust a clean surface with flour and roll each dough section until it is about 4" to 6" in length x 4" wide. Using a pasta sheeter, carefully feed each strip of dough through. You should end up with (8) 12" x 6" (aaprox) sheets of dough at perfect thickness for ravioli. FOR THE RAVIOLI FILLING AND ASSEMBLY: Slice goose breast in manageable strips. Keep cold, or partially frozen, until you're ready to grind the goose. Using a meat grinder, feed strips of goose meat through the grinder, catching it with a bowl placed underneath. Set aside. Add a drizzle of olive oil and 4 tbsp. butter to a pan and heat over medium heat. Add the garlic, onion, and mushrooms and cook until fragrant and tender, about 3 minutes. Season with thyme. To the ground goose, add mushroom mixture, Parmesan, asiago, rosemary, salt, sage, and fresh cracked pepper. Using a fork, mix together until combined. Carefully place one sheet of ravioli dough over ravioli mold. Press dough into the mold using the indented tray. Scoop approximately 1/2 tb. of goose filling into each pouch. Do not overfill. Carefully place a second sheet of ravioli dough on top. Using your fingers, gently press down on edges. Seal the ravioli by running a rolling pin over the top of the dough covered mold. Edges of the mold should be visible through the dough. Remove excess dough from around the outer edges of the mold. Remove the ravioli by flipping over the mold and tapping on the counter. Repeat these steps until you have all of your ravioli. Let ravioli dry for at least one hour, flipping them over half way through. To a pot of boiling water, add the ravioli and cook for 7-8 minutes. Remove the ravioli from water and toss in the brown butter sauce. FOR THE SAUCE: Melt butter in a medium pan over medium-low heat. Once the butter begins to bubble, add in the minced garlic and cook for about a minute. Add chopped sage and hazelnuts, if using, and cook for 1-2 minutes. Season with fresh cracked pepper. Toss ravioli in the sauce and serve immediately. Garnish with sprig of rosemary if desired. By: Craig Claiborne Yield: 8 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... We all have undeveloped territory - it's under our hats. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .