Spelt and Chestnut-Flour Open Ravioli with Game Ragout

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

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