Ravioli of Confit Pheasant, Morels, and Apple with Walnut Sage Pesto

I grew up in South Dakota, pheasant country and pheasant hunters mecca. I wanted to come up with a way to enjoy pheasant. A person can only eat so much pheasant baked with cream of mushroom soup.

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Ravioli of Confit Pheasant, Morels, and Apple with Walnut Sage Pesto Save
Ravioli of Confit Pheasant, Morels, and Apple with Walnut Sage Pesto
south dakotant

I grew up in South Dakota, pheasant country and pheasant hunters mecca. I wanted to come up with a way to enjoy pheasant. A person can only eat so much pheasant baked with cream of mushroom soup.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
vegetarian white meat free contains gluten contains red meat shellfish free contains pasta contains dairy contains eggs contains honey
main dish

Step-by-step

  • Add flour and salt to a mixing bowl and whisk together.
  • Make a well in the middle of the flour and add oil and the 3 lightly beaten eggs.
  • Mix together to form smooth dough.
  • If dough is dry add a Tbsp of water at a time until you form smooth dough.
  • Too wet, add a tsp of flour at a time until you get smooth dough.
  • Cut into 4 equal pieces and set aside for 10 minutes.
  • Roll into 4 very thin sheets.
  • Lightly flour and cover with clean kitchen towel until ready to fill.
  • When ready to fill place a tsp of filling 2 inches apart and in 2 rows.
  • Brush with egg wash and cover with another sheet of dough.
  • Working from the filling outward seal eat ravioli, making sure to remove all the air.
  • Cut a part with a pizza cutter or a round bisket cutter if you want to be fancy.
  • I like the pizza cutter, lets people know they are eating homemade pasta.
  • Sauté the morels for 2 minutes, add apple and sauté 2 minutes, add pheasant, thyme, salt and pepper and sauté 2 minutes.
  • Remove from heat and stir in sour cream.
  • Filling is ready for the pasta.
  • Lightly toast walnuts in a dry pan over medium heat until fragrant.
  • Add walnuts to a food processor along with the garlic cloves and process until minced.
  • Add all the rest of the ingredients EXCEPT the olive oil and process until minced.
  • Slowly drizzle in the olive oil until pesto comes together forming a smooth consistency.
  • You may need to add olive oil.
  • Be careful not to make the pesto too runny.

Trapped air inside filled pasta packets causes ravioli to rupture during boiling, ruining hours of careful rolling. Pressing down firmly from the center of each mound outward to the edges expels hidden air pockets before the egg wash seals the perimeter. Thorough sealing prevents water from penetrating the filling and dissolving the internal structure during cooking.

Flour absorption fluctuates with ambient humidity, meaning precise water measurements in pasta dough are impossible. Adding lukewarm water one tablespoon at a time prevents the dough from turning sticky while kneading. Resting the divided dough sheets for ten minutes relaxes the gluten network, allowing the pasta machine or rolling pin to flatten the sheets uniformly without tearing.

Sautéing the morels for precisely two minutes draws out excess moisture without rendering them rubbery, while adding diced baking apples for another two minutes softens their cell walls just enough to integrate with the shredded bird. Toasting walnuts over medium heat until aromatic releases essential oils that anchor the herbaceous brightness of the parsley, baby spinach, and fresh sage in the accompanying pesto.

Extracted pasta rounds float to the surface of boiling water within two to three minutes, signaling complete doneness through a translucent exterior and a firm, al dente bite.

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