Ravioli al Ragù di Cinghiale (Wild Boar Ravioli)

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This dish is a play on the classic pappardelle al ragù di cinghiale. Since I had made a big batch of the sous-vide version of wild boar ragù, I thought it would be fun to stuff ravioli with the solid part of the ragù, mixed with pecorino cheese. I served the ravioli with a simple sauce of the liquid part of the ragù, enhanced with some stock and tomato paste.

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The result was very nice, elegant pillows of pasta stuffed with tender succulent meat. Here is what I did…

Ingredients

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For 4-6 servings

For the filling

500 grams (2 cups) ragù di cinghiale, either traditional or sous-vide

1/8 tsp ground cloves

1/8 tsp cayenne pepper

80 grams (3 oz) freshly grated pecorino, preferably pecorino toscano

1 egg

salt and freshly ground black pepper

For the pasta

2 eggs

200 grams (1 1/3 cup) Italian 00 flour

salt

For the sauce

125 ml (1/2 cup) pork stock (preferably made with boar meat)

1 Tbsp tomato paste

1 sprig fresh rosemary

salt and freshly ground black pepper

freshly grated pecorino, to serve

Preparation

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Start by separating the solids from the liquids of the ragù using a sieve. If you made the classic ragù and you made it real thick, you may have to dilute it with pork stock first.

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Beat an egg in a large bowl.

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Add 1/8 tsp cayenne pepper and 1/8 tsp ground cloves. As usual with ravioli, a bit of extra flavor is needed to make the filling stand out.

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Whisk to mix the spices into the egg.

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Mince the meat from the ragù. For a nice texture, it is better to use a knife than a food processor.

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Add the minced meat to the egg mixture.

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Add 80 grams (3 oz) of freshly grated pecorino. Try to find pecorino with more flavor and less salt than the usual pecorino romano, like pecorino toscano or pecorino sardo.

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Stir to mix. Taste and adjust the seasoning with salt and freshly ground black pepper. It should taste a bit more seasoned than you think it needs to be. Cover and refrigerate the filling to allow it to firm up.

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Make 2 eggs of pasta dough, allow it to rest, roll it out thinly, and shape into ravioli.

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When the ravioli are finished, bring a large pot of water to a boil while you make the simple sauce.

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For the sauce, put the liquid part of the ragù in a pan together with 125 ml (1/2 cup) of stock, a sprig of rosemary, and a tablespoon of tomato paste.

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Bring this to a boil, then simmer until reduced by about half.

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Keep warm over very low heat and remove the rosemary.

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When the water boils, add salt and the ravioli. Cook them for 2-3 minutes.

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When the ravioli are cooked, transfer them to the sauce with a strainer.

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When you’ve added all the ravioli to the sauce, toss them gently to coat them with the sauce.

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Serve the ravioli on preheated plates, and sprinkle with freshly grated pecorino.

6 ravioli is a sufficient portion size for a primo piatto as part of a larger menu that also includes antipasto and secondo.

Wine pairing

No surprises here, the same wine pairing as recommended with the ragù: a medium-bodied red from Tuscany or Umbria such as Chianti Classico, Rosso di Montalcino or Rosso di Montefalco.

Flashback

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Doesn’t this look great? It is tasty as well: octopus carpaccio, with the octopus cooked sous-vide and then ‘glued’ using transglutaminase.

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4 thoughts on “Ravioli al Ragù di Cinghiale (Wild Boar Ravioli)

  1. Wonderful dish, Stefan, and a great use for your sous-vide boar meat. I’ve yet to find anything but ground boar meat. There was a butcher that carried boar but he, like so many of our butchers, retired and there was no one trained to take over his business. Our small, independent butchers are disappearing
    .

    Liked by 1 person

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