Best Vince Pernicano Venison Ravioli Recipes
VINCE PERNICANO VENISON RAVIOLI
This is a simple ravioli recipe that I found in my local paper. I serve these ravioli with marinara sauce. it is fun recipe for the whole family to do.
Provided by chandlert2003
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- RAVIOLI DOUGH.
- Blend the olive oil flour, eggs and salt.
- Knead the dough until hard.
- Cover with damp towel until ready to roll out.
- RAVIOLI FILLING.
- Mix all ingredients together.
- Combining the DOUGH AND FILLING.
- Roll dough out to about 1/8th inch thick.
- Use the cookie cutter to cut the dough in to small pieces.
- Put a small ball of meat blend in the middle of the pieces.
- Fold over edges and crimp with fork.
- Boil for 20 minutes.
- 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.
Nutrition Facts : Calories 611.2, Fat 14.2, SaturatedFat 5.4, Cholesterol 249.4, Sodium 479.9, Carbohydrate 76.7, Fiber 2.8, Sugar 1, Protein 40
VENISON STEAK PASTA
My boyfriend's dad is a hunter so we have an abundance of wild game to work with. The t-loin meat was pre-cut into 2 inch strips. Prep time includes time to marinade.
Provided by smp108
Categories Deer
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
- Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
- Cook pasta until tender.
- Saute mushrooms and peppers until golden brown.
- Mix pasta, mushrooms, peppers and Parmesan cheese.
- Top with steak.
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