Subj : 9/29 Nat'l Goose Day - 5
To   : All
From : Dave Drum
Date : Sat Sep 28 2024 19:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Smoked Goose Ravioli In Brown Butter Sauce
Categories: Pasta, Poultry, Mushrooms, Vegetables, Nuts
     Yield: 8 servings

MMMMM-----------------------RAVIOLI DOUGH----------------------------
     2 lg Eggs
   1/2 c  Water
   1/4 c  Olive oil
   1/2 ts Salt
     3 c  A-P flour; more for dusting

MMMMM--------------------------FILLING-------------------------------
     1    Smoked goose breast
          Drizzle of olive oil
     4 tb Butter
     2 cl Garlic; minced
   3/4 c  Portabello mushrooms; finely
          - diced
   1/4 c  Onion; minced
     1 ts Thyme; dried
   1/4 c  Parmesan; fresh grated
     1 tb Asiago; fresh grated
     1 ts Salt
     1 ts Rosemary; dried
     1 ts Sage; dried
          Fresh cracked pepper

MMMMM---------------------------SAUCE--------------------------------
     8 tb Salted butter
     1 cl Garlic; minced
   1/4 c  Fresh sage leaves; coarse
          - chopped
   1/4 c  Hazelnuts; coarse chopped
       pn Fresh cracked pepper

 FOR THE DOUGH: Crack eggs into a large bowl and whisk with a fork.
 Then add water, olive oil, and salt and give it another whisk. Add
 flour to egg mixture, 1 cup at a time, blending with a fork until
 mixed.

 Knead until the dough is firm but not sticky.Divide dough into 8 even
 sections. Dust a clean surface with flour and roll each dough section
 until it is about 4" to 6" in length x 4" wide. Using a pasta sheeter,
 carefully feed each strip of dough through. You should end up with (8)
 12" x 6" (aaprox) sheets of dough at perfect thickness for ravioli.

 FOR THE RAVIOLI FILLING AND ASSEMBLY: Slice goose breast in manageable
 strips. Keep cold, or partially frozen, until you're ready to grind
 the goose.

 Using a meat grinder, feed strips of goose meat through the grinder,
 catching it with a bowl placed underneath. Set aside.

 Add a drizzle of olive oil and 4 tbsp. butter to a pan and heat over
 medium heat. Add the garlic, onion, and mushrooms and cook until
 fragrant and tender, about 3 minutes. Season with thyme.

 To the ground goose, add mushroom mixture, Parmesan, asiago, rosemary,
 salt, sage, and fresh cracked pepper. Using a fork, mix together until
 combined.

 Carefully place one sheet of ravioli dough over ravioli mold.

 Press dough into the mold using the indented tray.

 Scoop approximately 1/2 tb. of goose filling into each pouch. Do not
 overfill. Carefully place a second sheet of ravioli dough on top.
 Using your fingers, gently press down on edges.

 Seal the ravioli by running a rolling pin over the top of the dough
 covered mold.

 Edges of the mold should be visible through the dough. Remove excess
 dough from around the outer edges of the mold. Remove the ravioli by
 flipping over the mold and tapping on the counter.

 Repeat these steps until you have all of your ravioli. Let ravioli
 dry for at least one hour, flipping them over half way through.

 To a pot of boiling water, add the ravioli and cook for 7-8 minutes.
 Remove the ravioli from water and toss in the brown butter sauce.

 FOR THE SAUCE: Melt butter in a medium pan over medium-low heat. Once
 the butter begins to bubble, add in the minced garlic and cook for
 about a minute.

 Add chopped sage and hazelnuts, if using, and cook for 1-2 minutes.
 Season with fresh cracked pepper.

 Toss ravioli in the sauce and serve immediately. Garnish with sprig of
 rosemary if desired.

 By: Craig Claiborne

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Is there an imaginary cure for hypochondria?
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)