List of Ingredients
- 2 C. of Italian 00 flour
- 11 OZ. of roe deer shoulder
- bread crumbs
- 3 of egg yolks
- 2 of roe deer shanks
- 2 of eggs
- 1 of celery stalk
- 1 of carrot
- 1 of small onion
- Bay leaf
- Thyme
- Parsley stems
- Garlic
- Egg white
- Grated Grana Padano cheese
- Extravirgin olive oil
- Butter
- Coarse and fine salt
- Peppercorns
Method
Brown the roe deer shoulder with a pat of butter and a tablespoon of oil over high heat for 6-8 minutes or until it has a golden crust. Then add a pinch of coarse salt and 2 bay leaves and cover flush with cold water. Cover, reduce the heat to low and cook for 4 hours. Then drain the roe deer, shred the meat and finely puree it. Keep the sauce.
Bring 2 quarts of water to a boil with a pinch of coarse salt. Then add the roe deer shanks, a sprig of thyme, 1 bay leaf, 7 peppercorns, 2-3 sprigs of parsley, a clove of unpeeled garlic, the peeled carrot and trimmed celery. Halve the onion, brown both sides and then add it to the broth.
Cover and reduce the heat to low so that the broth is barely simmering; this guarantees it will be very clear. Occasionally skim off the fat and foam while it cooks. Cook for at least 3 hours. Then strain the broth and keep it warm. Knead the flour with the egg yolks, a pinch of salt, a tablespoon of oil and just under 1/2 cup of water. Let the dough rest in the fridge in a bowl covered with plastic wrap for 1 hour.
Mix the bread crumbs with 6 ounces of the roe deer's cooking sauce. Add the pureed roe deer meat, 3/4 cup grated Grana Padano cheese and 2 eggs. Mix the filling: it will be dense and malleable. Roll the dough out into a thin sheet, brush it with egg white, distribute the filling on top in sausage-like rolls, then roll the dough around them and cut the rolls every inch or so to form your “open” ravioli. Place them in the filtered, boiling broth and cook for 3-4 minutes. Serve immediately.