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1
For the ravioli:
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2
Combine elk, egg white, panko crumbs, herbs and seasonings in a medium bowl.
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3
Mix well, then cover and place in refrigerator for about 34 hours.
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4
Lay out wonton wrappers (a few at a time is fine).
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5
Lightly brush water onto each wrapper with a pastry brush.
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6
Place 1 tablespoon elk filling into the center of a wrapper.
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7
Place an additional wrapper over the top of the elk mixture and press out all of the air.
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8
Fold the bottom edges of the wrapper over the top edges.
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9
Using a fork, press the edges to seal ravioli.
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10
Set aside and repeat to make 16 raviolis.
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11
Bring water and bouillon to a boil.
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12
Gently place 4 raviolis at a time into boiling water and allow to cook for about 56 minutes.
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13
Remove raviolis from water and place in a strainer.
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14
Repeat with remaining raviolis.
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15
For the tapenade:
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16
In a nonstick skillet, heat oil over medium heat.
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17
Add onions, garlic and mushrooms.
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18
Saute until mushrooms become tender, about 5 minutes.
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19
Add white wine, thyme, fennel and sage.
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20
Reduce heat to medium-low and simmer for 5 minutes, until wine is slightly reduced.
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21
Remove from heat and allow to cool for about 10 minutes.
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22
In a food processor, combine olives, lemon juice, and the cooled mushroom mixture.
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23
Process until ingredients are slightly pureed, but a coarse texture still remains.
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24
Transfer tapenade to a container and stir in capers.
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25
Refrigerate for 3 hours.
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26
Remove from the refrigerator and place in a nonstick saucepan.
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27
Heat over low heat, and add salt and pepper to taste.
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28
Serve 1/4 cup tapenade over 4 raviolis.
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29
Enjoy!
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30
Nutrition info per 1 serving: 412 calories, 9 g fat, 32 g protein, 40 g carbohydrates, 4 g fiber
