Don’t let the name of this recipe scare you off. It’s much easier than it may sound to make your own ravioli and a great way to stretch your doves if you’re a few birds shy of a limit. Add a side salad and some crunchy bread to finish this meal.
Dove Ravioli with Tomato-Basil Vinaigrette
- 10–12 dove breast halves, skin and rib cages removed, seasoned with salt and pepper, broiled until rare and then cooled
- 1/2 cup Monterey Jack cheese, grated
- 1/3 cup ricotta cheese
- 2 garlic cloves, minced
- 1/4 cup yellow onion, chopped
- 1 tablespoon dried Italian seasoning
- 1/4 cup seasoned breadcrumbs
- 40 round won ton wrappers
- 1/4 cup cornstarch mixed with equal part cold water
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 cup olive oil
- 1 cup ripe tomato, chopped
- 1/4 cup fresh basil, chopped
- *** salt and pepper
- Add cooked and cooled dove breasts to a food processor and pulse until cut into pea-sized pieces. Add next 6 ingredients and pulse until ingredients are finely minced, but not obliterated. To make ravioli, place 1 won ton wrapper on a flat surface and spread a thin layer of the cornstarch mixture around the outside edges. Place a small blob of filling in the center of the disc, about the diameter of a 50-cent piece and about 1/4-inch high. Place a second won ton wrapper on top of the filling and gently press the edges of the top wrapper onto the moistened edges of the bottom wrapper. Place the finished raviolis into a gently boiling pot of lightly salted water. Use plenty of water and don’t crowd the pot with too many ravioli at a time. Cook for 3 to 4 minutes or until raviolis are tender and translucent.
- To prepare vinaigrette, whisk the first 3 ingredients together in a medium bowl. Slowly add oil while whisking. Whisk in tomato and basil and season with salt and pepper. To serve, place 8 to 10 raviolis on a plate and spoon room temperature sauce over.
Copyright: The Sporting Chef - www.sportingchef.com