Wednesday, March 9, 2011

80--- Herbed Elk Ravioli with Warm Portobello Tapendade

I am always trying to find ways to use the elk in our freezer. This was truly a first class meal. And it was easy and excellent!

A tapenade is classically a dish made from finely minced olives, anchovies, capers and oil. I used mini portobello mushrooms as the main ingredient and omitted the anchovies (however I think they would have been tasty-- I just didn't have any). Tapenades are typically served at room temp or slightly chilled and spread on bread. So, really this was not a tapenade at all, but I like the sound of it so I am sticking with it!

Herbed Elk Ravioli with Warm Portobello Tapenade

Serves 4


32- 3" wonton wrappers

3/4 lb ground elk

1 egg white

2 Tbsp panko crumbs

1/4 cup fresh sage, chopped

2 Tbsp fresh thyme

2 Tbsp fennel seeds

1 tsp garlic powder

1 tsp fresh ground black pepper

1/2 tsp salt

6 cups water

3 tsp chicken bouillon

Combine elk, egg white, panko crumbs, herbs and seasonings in a medium bowl. Mix well, then cover and place in refrigerator for ~3-4 hours.

Lay out wonton wrappers (a few at a time is fine). Lightly brush water onto each wrapper with a pastry brush. Place 1 Tbsp elk filling into the center of a wrapper. Place additional wrapper over the top of the elk mixture and press out all of the air. Fold the bottom edges of the wrapper over the top edges. Using a fork, press the edges to seal ravioli. Set aside and repeat to make 16 raviolis.

Bring water and bouillon to a boil. Gently place 4 raviolis at a time into boiling water and allow to cook for ~5-6 minutes. Remove raviolis from water and place in a strainer. Repeat with remaining raviolis.


2 tsp olive oil

8 oz mini portobello mushrooms, washed, stemmed and coarsely chopped

1 clove garlic, pressed and finely minced

1/2 red onion, coarsely chopped

16 kalamata olives, pitted

3 Tbsp capers

1/2 cup dry white wine

1 tsp dried thyme

1 tsp fennel seeds

1 tsp fresh chopped sage

2 Tbsp lemon juice

Salt and pepper to taste

In a nonstick skillet, heat oil over medium heat. Add onions, garlic and mushrooms. Saute until mushrooms become tender, ~5 minutes. Add white wine, thyme, fennel and sage. Reduce heat to medium-low and simmer for 5 minutes, until wine is slightly reduced. Remove from heat and allow to cool for ~10 minutes.

In a food processor, combine olives, lemon juice, and cooled mushroom mixture. Process until ingredients are slightly pureed, but coarse texture still remains. Transfer tapenade to a container and stir in capers. Refrigerate for 3 hours.

Remove from refrigerator and place in a nonstick saucepan. Heat over low heat, and add salt and pepper to taste.

Serve 1/4 cup tapenade over 4 raviolis. Enjoy!

Nutrition Info per 1 serving: 412 calories, 9 g fat, 32 g protein, 40 g carbohydrates, 4 g fiber

No comments:

Post a Comment