Yesterday was a bit of a kitchen day – and a playing music day – and an eating day. It was a day at home after a month of mostly being away – and it was sorely needed.
The upshot of that kitchen day was a number of small experiments – the first being the olive-tasting that I wrote about in my last post. I later fed some of the olives to our friend Jon who came over to teach us about pasta-making and he said they were the best olives he had ever tasted. Real deal!
Then we got onto the pasta making. We had decided some time ago that moose ravioli was a think that should exist in the world. With a freezer full of moose, a pasta roller given to us by a friend, and Jon to show us how to put it all together – we decided that this was the time to make some food magic happen.
I won’t go into great detail here about the process, since there are a million places that you can learn about making stuffed pasta on the Internet, but I will give you the recipe (below) so that if you happen upon some ground moose (or venison, or beef) you can replicate the amazingness that was our pasta dinner.
The finished produce looked like this – not the prettiest thing I have ever made, but one of the tastiest by far:
We served this alongside pickled beets, a salad of greens, apple, and almonds, a tuscan bread and a nice chianti. All around fabulous food experience!
2 cups of flour
1/2 teaspoon salt
water if necessary
I do my dough in the Cusinart with the dough blade so I can only do a batch as large as this at a time. Basically, you throw all that into your food processor or breadmaker and churn until it forms an elastic and non-sticky dough.
We made two batches of dough which would feed 5-6 people (or 4 very hungry people and our dog).
4 cloves garlic
1 pound moose meat
1 moose sausage (which gives a bit of fat and flavour)
1/2 cup blue cheese (or more if you like)
1/4 cup pine nuts
1/2 a bunch of Italian flat-leaf parsely
Saute the garlic and onion, then brown the meat. Once the meat is cooked, crumble the blue cheese into the mixture along with the pine nuts. Stir and season to taste. Add the parsely near the end. We added a lot of blue cheese which meant we didn’t need any additional salt, but fresh ground pepper bumped the whole thing up.
This filling recipe is enough for two batches of the dough recipe above.
1-2 cups Tomato sauce
Fresh rosemary (to taste)
We used the tomato sauce that we canned this summer and added about a 1/4 cup of fresh rosemary from the garden to it. You don’t want the sauce to overwhelm the plate, so just make enough to coast the pasta.
Once the pasta is made, and then cooked, toss it in the tomato sauce and serve with parmesan cheese.
And delish! If you have a chance at some moose this season, and an afternoon with friends – this is a great social activity and meal rolled into one.
Next post? Homemade granola and yogurt – the second part of yesterday’s experiments.