Deer bresaola Wild boar salami

Red Deer and Wild Mushroom Ravioli with Confit Tomato Sauce

Red Deer and Wild Mushroom Ravioli with Confit Tomato Sauce by La Hongroise

Red Deer and Wild Mushroom Ravioli with Confit Tomato Sauce


For the ravioli

Fresh egg pasta dough
1 tub of good-quality creamy ricotta
Handful of rendered red deer salami crumb
Handful of dried wild mushrooms, soaked and chopped
1 Egg
1 shallot, chopped and sautéed
Homemade breadcrumbs
Parsley, finely chopped
Ground nutmeg
Salt and freshly ground black pepper


For the sauce

150ml good-quality extra virgin olive oil
10 cloves of garlic, in bâtonettes
2 punnets of cherry tomatoes
50g grated parmesan
1tbs tomato concentrate
Handful of toasted pine nuts
Fresh basil




  1. Prepare the sauce by pouring the oil in a small wok or a medium saucepan. There has to be about 1 cm of oil at the bottom of the pan. Start heating gently and add the thickly sliced garlic cloves. Do not let the garlic discolour.
  2. When the garlic looks almost cooked and soft, add all of the cherry tomatoes along with some concentrated tomato paste. Cook slowly on low heat for about 20 minutes, stirring occasionally.
  3. When the tomatoes look soft with most of them still holding their shape, add the parmesan, the pine nuts and fresh basil. Stir well and keep warm.
  4. For the ravioli, mix everything together and let it stand for a few hours in the refrigerator. Prepare the ravioli according to your preferred method, covering each batch with a tea towel to avoid drying out.
  5. Bring a large pan of salted water to the boil, and cook the ravioli.
  6. Ladle tomato sauce between layers of ravioli, not just on top of a big pile of pasta. By layering the ravioli, you can make sure the sauce gets everywhere.
  7. Top with extra grated parmesan, pine nuts and fresh basil. Serve with a fresh salad.