Mama Mia! now Pasta!

[blwchef]

Pasta is some thing that have a deep love for. It really touches peoples souls. Gnocchis are one of favorites but the winner has to be.....drum roll.........Ravioli..crash(sound of cymbals insert here).
I love pasta but I learned that when you fill it with goodies it only gets better.
Wild Boar Raviloi
Wild boar shoulder is best for this. I braise it with bacon ,for a little smokeyness,onions, sultanas, pinenuts, white wine, marsala, rosemary, marjoram, garlic, just a little carrots, fennel and rich veal stock. Shread it by hand cool it and fill the pasta. I serve it sauteed in Brown butter with balsmic reduction and and fresh lemon. May be some caramelize cardoons or rapini on the side with some grated pecorino.

[Fred]

I chuckle a little. I can see myself going to the butcher counter at the supermarket in Indiana and asking for some Wild Boar so I can make ravioli. The response would be wild what? I'm afraid we'd just have to use domestic pork here. We see bison every now and then and you can order rabbit but you can't get it the same day. I even saw ostrich once.

I could call Chicago Game (a restaurant purveyor) and get about anything delivered the next day but I'd have to buy a lifetime supply of it for my wife and me. I'm doing pretty well here if I can find fresh marjoram.

Come to the interior some time, Brandon. This is the land of mashed potatoes and gravy. It would put a real crimp in your style. [img]/ubbthreads/images/graemlins/grin.gif[/img]

Your recipe does sound delicious, though.

[VHo]

wow, I feel the love! that read like a romance novel. softcore popcorn. you are off the charts, I tip my hat.

vho

[dano1]

braised oxtail ain't too bad either for a filling. I use em in bordelaise sauce and strip em down for another use.

[mattrud]

a couple others that are great is braised rabbit, or veal tounge, but the veal tounge takes a little bit more work then the others

[mattrud]

a couple others that are great is braised rabbit, or veal tounge, but the veal tounge takes a little bit more work then the others

[Hans]

I think I need to start making fresh ravioli with game filling, it could be so good. Shame my kitchen is quite small.. Your recipe does sound really good I have to say.

[RETREVR]

I used to make this for myself when in a hurry. Simple but good.
Brown butter shiitakes with a short pasta finished with reggianno.

Simple again
Fresh rolled fettuccini paper thin with a marinara made from only fresh ripe tomato. It sounds funny, but marinara made with fresh tomatoes can be more exotic or harder to find than goats tounge.

Mussels marinara is a favorite also.

[mattrud]

The funny thing about that retrevr is that it is probably true, so many people never have a truly ripe and great tomato, the stuff at the super markets or stores are shit(picked green and a gas turns them red, dont forget all the chemicals used to grow them specifcly for shipping), so many people always buy out of season, you truly need to go to a great local farm or market where there have great products to get a truly great or even good tomato, or grow them yoursef

[blwchef]

Finding good marinara is like finding Jimmy Hoffa. You hear about the siting but never seem to find it.