Vince Pernicano Venison Ravioli Recipe

Name: Vince Pernicano Venison Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ravioli dough; 3 cups flour; 2 eggs; 1 teaspoon olive oil; 1/2 teaspoon salt; ravioli filling; 1 lb ground venison; 1 egg; 1/4 cup breadcrumbs; 1/4 cup water

Servings: persons

1
RAVIOLI DOUGH.
2
Blend the olive oil flour, eggs and salt.
3
Knead the dough until hard.
4
Cover with damp towel until ready to roll out.
5
RAVIOLI FILLING.
6
Mix all ingredients together.
7
Combining the DOUGH AND FILLING.
8
Roll dough out to about 1/8th inch thick.
9
Use the cookie cutter to cut the dough in to small pieces.
10
Put a small ball of meat blend in the middle of the pieces.
11
Fold over edges and crimp with fork.
12
Boil for 20 minutes.
13
To freeze the extra ravioli do not cook them roll the extras in flour and place in a ziplock bag will last for a couple of months.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ravioli dough, 3 cups flour, 2 eggs, 1 teaspoon olive oil, and more.

Yes, Vince Pernicano Venison Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vince Pernicano Venison Ravioli

How did you like this recipe?

Frequently Asked Questions