Beetroot ravioli stuffed with deer accompanied with pea puree

/Beetroot ravioli stuffed with deer accompanied with pea puree
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Beetroot ravioli stuffed with deer accompanied with pea puree

  • CourseStarting
  • Preparation< 30 min.
  • Difficultyeasy
  • Calories100 - 300
  • Activity30m
  • Persons4

Ingredients

Beetroot ravioli

G 150 precooked beetroot
G 360 deer meat
G 5 Tropea onion
N 1 clove of garlic
Marjoram to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Pea puree
G 200 frozen peas
G 50 vegetable broth
Salt and pepper to taste
G 100 Pecorino cheese

 

 

 

Preparation

Beetroot ravioli

  • Cut the precooked beetroot into very thin slices.
  • Clean the deer meat removing all the nerves and pound it until very thin.
  • Season with marjoram leaves, garlic clove in half without the green germ, chopped onion, salt, pepper and extra virgin olive oil.
  • Lay half of beetroot slices, stuff with the mixture, cover with the remaining beetroot slices and pinch together the edges of ravioli.

Puree of peas

  • Add peas to boiling water, once cooked, drain and cool quickly.
  • Pour the peas in a jug and blend using an immersion minipimer to obtain the right consistency. Season with salt.
  • Arrange the puree of peas on a serving dish, add the beetroot ravioli, serve with Pecorino slices or grated Pecorino (use a microplane) and garnish with extra virgin olive oil and ground pepper.

 

 

 

Other

Chef

Wine CouplingVino Monferrato Rosso "Pin"-La Spinetta

Other Info

284 Kcal
Jogging F 35’ M 25’*
Preparation time 30 minutes

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.