Goose Ravioli in Brown Butter Sauce
Canada geese are one of the most bountiful resources in the Midwest. Being a lean, red meat, the Canada goose can be utilized in countless ways and can be cooked very similarly to beef.
I’ve grown to love and appreciate this bird, the nutrition it provides, and the fact that I have the luxury of harvesting them right in my backyard. For the past couple of weeks, each morning before work, I’ve been hunting our 3 acre pond for geese. With the assistance of our golden retriever, Barley, we’ve been able to drop and retrieve birds and put some tasty meals on the table.
Ingredients
For the ravioli dough:
2 eggs
1/2 cup water
1/4 cup olive oil
1/2 tsp. salt
3 cups flour, plus more for dusting
For the filling:
1 Canada goose breast
Drizzle of olive oil
4 tbsp. butter
2 cloves garlic, minced
1-3/4 cups portabella mushrooms, finely diced
1/4 cup onion, minced
1 tsp. thyme, fresh or dried
1/4 cup Parmesan, freshly grated
1 tbsp. asiago, freshly grated
1 tsp. salt
1 tsp. rosemary, fresh or dried
1 tsp. sage, fresh or dried
Fresh cracked pepper
For the sauce:
8 tbsp. salted butter
1 clove garlic, minced
1/4 cup fresh sage leaves, coarsely chopped
Optional: 1/4 cup hazelnuts, coarsely chopped
Pinch of fresh cracked pepper
Instructions:
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 approximately 4 to 6” in length x 4” wide.
Using a pasta sheeter (I used the pasta sheeter attachment for my Kitchenaid), carefully feed each strip of dough through.
You should end up with (8) approximately 12” x 6” sheets of dough at the perfect thickness for ravioli.
For the ravioli filling and assembly:
Slice goose breast into manageable strips, checking for BB’s as you go. Keep cold, or even partially frozen, until you’re ready to grind the goose.
Using a meat grinder (I used the attachment for my Kitchenaid stand mixer), feed strips of the goose meat through the grinder, catching it with a bowl placed underneath. Set aside.
Mince the garlic, onion, and finely dice up the portabella mushrooms.
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 the mushroom mixture, Parmesan, asiago, salt, rosemary, 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 tbsp. 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.
Goose Ravioli in Brown Butter Sauce
Ingredients
- 2 eggs
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 tsp. salt
- 3 cups flour, plus more for dusting
- 1 Canada goose breast
- Drizzle of olive oil
- 4 tbsp. butter
- 2 cloves garlic, minced
- 3/4 cups portabella mushrooms, finely diced
- 1/4 cup onion, minced
- 1 tsp. thyme, fresh or dried
- 1/4 cup Parmesan, freshly grated
- 1 tbsp. asiago, freshly grated
- 1 tsp. salt
- 1 tsp. rosemary, fresh or dried
- 1 tsp. sage, fresh or dried
- Fresh cracked pepper
- 8 tbsp. salted butter
- 1 clove garlic, minced
- 1/4 cup fresh sage leaves, coarsely chopped
- Optional: 1/4 cup hazelnuts, coarsely chopped
- Pinch of fresh cracked pepper
Instructions
- 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 approximately 4 to 6” in length x 4” wide.Using a pasta sheeter (I used thepasta sheeter attachment for my Kitchenaid), carefully feed each strip of dough through. You should end up with (8) approximately 12” x 6” sheets of dough at the perfect thickness for ravioli.
- Slice goose breast into manageable strips, checking for BB’s as you go. Keep cold, or even partially frozen, until you’re ready to grind the goose.
- Using a meat grinder (I used the attachment for my Kitchenaid stand mixer), feed strips of the 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 the mushroom mixture, Parmesan, asiago, salt, rosemary, 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 tbsp. 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.
- 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.
