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Vince Pernicano’s Venison Ravioli: A Taste of Tradition

The memory is as vivid as the aroma that used to fill Grandma’s kitchen: flour dust dancing in sunbeams, the rhythmic thump of her rolling pin, and the collective anticipation as we, her eager grandchildren, painstakingly crimped the edges of each ravioli. Though her filling was always a closely guarded secret, I can still recall the rich, savory notes that burst forth with every bite. Today, I share a recipe that captures that same spirit of warmth and togetherness—Vince Pernicano’s Venison Ravioli, a hearty and deeply satisfying dish perfect for sharing with loved ones.

Recipe Overview

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4
Dietary Type: Not specified

Ingredients

For the Ravioli Dough:

3 cups flour
2 eggs
1 teaspoon olive oil
½ teaspoon salt

For the Ravioli Filling:

1 lb ground venison
1 egg
¼ cup breadcrumbs
¼ cup water

Equipment Needed

Large mixing bowl
Rolling pin
Cookie cutter (or knife)
Fork
Large pot

Instructions

Prepare the Ravioli Dough: In a large mixing bowl, combine the flour, eggs, olive oil, and salt.
Knead the Dough: Knead the dough until it forms a stiff, firm consistency. The kneading process is crucial for developing gluten, which will give the ravioli its characteristic texture. If the dough seems too dry, add a teaspoon of water at a time until it comes together.
Rest the Dough: Cover the dough with a damp towel and let it rest for at least 1 hour. This allows the gluten to relax, making the dough easier to roll out.
Prepare the Ravioli Filling: In a separate bowl, mix together the ground venison, egg, breadcrumbs, and water. Ensure the ingredients are evenly distributed.
Roll Out the Dough: On a lightly floured surface, roll out the dough to approximately 1/8th inch thickness. The thinner the dough, the more delicate the ravioli will be. Be careful not to tear the dough as you roll it.
Cut the Ravioli Shapes: Use a cookie cutter (round or square) or a sharp knife to cut the dough into small, uniform pieces. You can adjust the size to your preference.
Assemble the Ravioli: Place a small ball of the venison mixture in the center of each dough piece.
Fold and Crimp: Fold the dough over the filling to create a ravioli shape. Crimp the edges with a fork to seal them tightly, preventing the filling from escaping during cooking. Ensure a tight seal is made to prevent the filling from leaking out during the cooking process.
Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Gently add the ravioli to the boiling water, being careful not to overcrowd the pot.
Boil the Ravioli: Cook the ravioli for approximately 20 minutes, or until they float to the surface and are cooked through. Be sure to monitor the ravioli as they cook, gently stirring them occasionally to prevent them from sticking together.
Serve: Remove the ravioli from the pot with a slotted spoon and serve immediately.

Expert Tips & Tricks

Venison Preparation: For a richer flavor, try browning the ground venison in a pan with a little olive oil before mixing it with the other filling ingredients. This adds depth and complexity to the flavor profile.
Dough Consistency: The dough should be firm and elastic. If it’s too sticky, add a bit more flour. If it’s too dry, add a touch more water.
Filling Moisture: If the filling is too wet, add more breadcrumbs. If it’s too dry, add a splash more water.
Freezing Ravioli: To freeze uncooked ravioli, dust them lightly with flour and place them in a single layer on a baking sheet. Freeze for about 30 minutes, then transfer them to a ziplock bag. This prevents them from sticking together.

Serving & Storage Suggestions

Serve Vince Pernicano’s Venison Ravioli with your favorite marinara sauce, a drizzle of olive oil, and a sprinkle of Parmesan cheese. A simple green salad complements the richness of the dish.

Storage: Cooked ravioli can be stored in the refrigerator for up to 3 days in an airtight container. Uncooked, frozen ravioli can last for up to 2 months.

Reheating: Reheat cooked ravioli gently in a saucepan with your favorite sauce or in a microwave. Be careful not to overcook them, or they may become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	611.2 kcal	N/A
Calories from Fat	127 g	21%
Total Fat	14.2 g	21%
Saturated Fat	5.4 g	26%
Cholesterol	249.4 mg	83%
Sodium	479.9 mg	19%
Total Carbohydrate	76.7 g	25%
Dietary Fiber	2.8 g	11%
Sugars	1 g	3%
Protein	40 g	80%

Variations & Substitutions

Meat Substitution: If you don’t have venison, you can substitute ground beef, ground pork, or even ground turkey.
Gluten-Free: Use gluten-free flour for the dough to make this dish gluten-free.
Vegetarian: Substitute the venison filling with a mixture of ricotta cheese, spinach, and herbs for a vegetarian option.
Sauce Variations: Experiment with different sauces. A creamy mushroom sauce or a brown butter sage sauce would also pair beautifully with the venison ravioli.

FAQs (Frequently Asked Questions)

Q: Can I make the ravioli dough ahead of time?
A: Absolutely! The ravioli dough can be made a day in advance and stored in the refrigerator, tightly wrapped in plastic wrap. Just let it come to room temperature before rolling it out.

Q: How do I prevent the ravioli from sticking together during cooking?
A: Make sure the water is at a rolling boil before adding the ravioli, and don’t overcrowd the pot. Gently stir the ravioli occasionally while they cook.

Q: Can I bake the ravioli instead of boiling them?
A: While boiling is the traditional method, you can bake the ravioli after they’ve been assembled. Place them in a baking dish with sauce and bake at 375°F (190°C) until heated through and the sauce is bubbly.

Q: What can I serve with the ravioli as a side dish?
A: A simple side salad with a light vinaigrette, roasted vegetables, or garlic bread are all excellent choices.

Q: How do I know when the ravioli are done cooking?
A: The ravioli are done when they float to the surface and the dough is cooked through. You can also cut one open to check if the filling is heated through.

Final Thoughts

Vince Pernicano’s Venison Ravioli is more than just a recipe; it’s an invitation to slow down, gather your loved ones, and create a delicious memory together. Whether you’re a seasoned chef or a novice cook, I encourage you to give this recipe a try. Don’t be afraid to add your personal touch and share your creations with those you cherish. Buon appetito!

Vince Pernicano Venison Ravioli Recipe