Spelt and Chestnut-Flour Open Ravioli with Game Ragout

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

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