Goat meat ravioli

I made these on Family Day and I thought that the recipe was worthy of documentation on this blog. I'd like to think that this is something you might find on the menu at a fancy upscale restaurant ... I can picture the description now ...

Hand made ravioli pasta made with freshly laid eggs from free range hens. Stuffed with ethically raised goat meat, spring dandelion leaves, chives and tomatoes. Lightly seasoned to compliment the natural flavours. Served with a light tomato sauce.

Sounds good doesn't it? Although I doubt that any fine restaurants actually have goat meat on the menu.

This dish would be better if I used fresh dandelion, chives and tomatoes, but alas, I only have frozen to work with.

Ingredients

1/2 pound of ground goat meat
1/2 cup of dandelion leaves (chopped)
1/4 cup of tomatoes (finely diced)
1 tablespoon of chives (chopped)
Spices to suit your tastes

Combine the ingredients in a bowl and mix well. Place teaspoon sized balls of the mixture on a large sheet of freshly rolled egg noodles (cut in half). Leave enough space between each ball to form each ravioli.

Give the 2nd sheet of egg noodle a few extra rolls with a rolling pin to make sure you have enough to fully cover the 1st sheet.

Lay the 2nd sheet over the 1st sheet and seal all sides of each ravioli.

Carefully cut between each ravioli and pinch along each side to ensure a tight seal.


You can cook the ravioli fresh or lay them out on a clean baking sheet for freezing.

I enjoyed my ravioli with a light
tomato sauce garnished with some fresh parsley.

I pull them out of the freezer on nights when I don't have anything ready to go. They only take about 10-12 minutes to cook and they are quite filling.

They do take a bit of effort to make but they're worth it.