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Wild Boar Ravioli with Chanterelle Mushrooms and Wild Huckleberries
Chef Johnathan Sundstrom of Lark – Seattle, WA
Adapted by StarChefs

Yield: 8 Servings


    Ravioli filling
  • 3 Tablespoons olive oil
  • 1 pound wild boar leg meat, cut in large cubes
  • 1 cup onion, sliced
  • 3 Tablespoons garlic cloves, peeled
  • 2 Tablespoons golden raisins
  • 2 Tablespoons currants
  • 1 bunch rosemary
  • 1 bunch thyme
  • 2 cups red wine
  • 2 quarts chicken stock
  • 2 Tablespoons kosher salt

    Ravioli dough
  • 16 eggs
  • 1 1/2 pounds all-purpose flour
  • 1 Tablespoon salt

    Mushroom - onion mixture
  • 1 Tablespoon unsalted butter
  • 1 sweet onion, peeled and thinly sliced
  • 4 ounces chanterelle mushrooms, trimmed and rinsed
  • 4 ounces porcini mushrooms, trimmed and rinsed
  • 4 ounces black trumpet mushrooms, trimmed and rinsed
  • Kosher or sea salt
  • Fresh ground black pepper
  • 2 Tablespoons Italian parsley, washed, dried and sliced in chiffonade

  • Golden raisins soaked in grappa
  • Fresh wild huckleberries
  • Minced chives

    Special equipment
  • Pasta machine

For ravioli filling:
Heat olive oil in a large braising pan. Add wild boar and brown on all sides. Add onion and garlic, and cook until softened and golden, about 7 minutes. Add raisins, currants, herbs and wine. Simmer and reduce by half. Add stock and salt, and simmer covered until boar is very tender (3-4 hours). Strain off braising liquid and set aside to cool. Remove herb branches from meat mixture. Allow meat to cool completely. Shred boar meat and fold in with fruit and herbs. Adjust seasoning.

For ravioli dough:
In a large bowl, lightly beat eggs. Place flour on a large, flat, non-porous surface. Add salt and combine well with flour. Make a well in the pile of flour with your hand and pour eggs into the well. Use a fork to slowly mix the eggs into the flour. Once the eggs become incorporated into the flour, begin kneading. Continue kneading until the dough becomes very firm.

If the dough does not feel dry enough, dust dough with flour. Continue kneading dough until it is smooth and very firm. Dough is ready when you can set it on a clean countertop (without a dusting of flour underneath it) and it won’t stick. Form dough into tennis ball-sized balls of dough.

Seal dough balls in airtight plastic wrap. Set dough in a clean, dry area. Let sit at room temperature for about an hour to relax the gluten.

Dust a large, flat surface with all-purpose flour. Flatten dough ball slightly. Dust the pasta machine with all-purpose flour. While dusting, spin rollers to coat them with a thin layer of flour. Set dough machine on highest setting and place thin end of dough in between the two main rollers.

Slowly pass the dough through the rollers while spinning them. As pasta sheets come out of machine, dust them evenly with flour and fold over onto themselves. Place the rollers closer together and run pasta through rollers again. The dough sheet will become much longer. Repeat dusting, folding and running the dough through the machine process until the dough has reached your desired thickness. Drop the setting on the machine each time you run the dough through it (this will continually thin the dough). The dough should be smooth, a little moist, and have no cracks or blemishes. Once you have achieved the thickness you desire, let dough rest for a few minutes.

Wash sheets with egg wash. Using a small cookie cutter, form boar filling into 3/8-inch-thick disks and place on a sheet of pasta, spacing them evenly to form 3-inch square raviolis. Place another sheet of pasta over the sheet with filling. Work air bubbles out of ravioli by gently pushing the air from the edge of the filling to the edge of the pasta with your fingers. Continue pushing the air out until there is no more air trapped. Cut ravioli into squares. Press a fork down firmly around ravioli rims to form indentations. Place ravioli on sheet pan with semolina flour until ready to cook.

For mushroom-onion mixture:
Heat a medium sauté pan over high heat. Add a small knob of butter, and mushrooms, tossing until golden and cooked through. Season with salt and pepper. Add parsley just before plating.

For boar sauce:
Skim fat off of reserved braising liquid. In a medium saucepan reduce liquid until thick enough to coat a spoon. Add 1 Tablespoon heavy cream. Simmer for 3-4 minutes. Adjust seasoning and reserve.

To serve:
Cook 4 ravioli per person in rapidly boiling, salted water for about 4 minutes. Remove from water and drain well. Place ravioli in serving bowl; spoon some of the mushroom-onion mixture on top, and spoon about 1 ounce of the boar sauce on and around the raviolis. Top with some grappa soaked golden raisins, fresh wild huckleberries and minced chives.

Wine Pairing:

1999 Neyers Hudson Vineyard Syrah, Napa Valley

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