Spelt and Chestnut-Flour Open Ravioli with Game Ragout

Name: Spelt and Chestnut-Flour Open Ravioli with Game Ragout
Yield: Serves 6
Ingredients: 5 g (⅓ oz) square of bitter chocolate; 150 mls (5 oz) game or other meat stock; 1 pinch each of mace, cinnamon, ginger and cumin; sage leaves; 200 mls (7 oz) good dry red wine; 50 g (2 oz) chestnut flour or unsweetened chestnut purée; 500 g (1 lb) hare, venison and pigeon, off the bone; 3 medium free-range eggs, lightly beaten; 1 onion, peeled and chopped or sliced; level teaspoon freshly ground black pepper; 1 bay leaf; sprig of thyme; 100 g (4 oz) spelt flour; grating of nutmeg; 1 tablespoon extra-virgin olive oil; 150 g (5 oz) pasta flour or plain flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

Ragout

500 g (1 lb) hare, venison and pigeon, off the bone
1

Main course

Method

Make sure the meat is of roughly even-sized small pieces. Dry them thoroughly. Brown the onion in the olive oil, and transfer it to a casserole. Brown the meat in batches, and transfer also to the casserole.

Add the spices, chocolate and half the wine to the pan. Bring to the boil, scrape up any residues stuck to the pan, and then add the remaining wine and the stock.

Bring to a