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

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