Ravioli of Confit Pheasant, Morels, and Apple with Walnut Sage Pesto

A South Dakota Huntress's Culinary Creation: Ravioli of Confit Pheasant, Morels, and Apple

Growing up in South Dakota, the heart of pheasant hunting country, instilled in me a deep appreciation for this game bird. Pheasant, however, can only be prepared so many ways before even the most enthusiastic hunter yearns for variety. Cream of mushroom soup, while comforting, is hardly an adventurous culinary experience. So I set out on a mission: to create a truly elegant and unforgettable pheasant dish. The result? This stunning ravioli of confit pheasant, morels, and apple with a vibrant walnut sage pesto.

The idea for this recipe blossomed from a desire to showcase the pheasant's rich, earthy flavor in a sophisticated context. The confit method ensures the pheasant remains incredibly tender and juicy, forming the heart of this delightful filling. The morels, with their earthy aroma, complement the pheasant perfectly, while the crisp apple adds a refreshing counterpoint. The homemade pasta provides a delicate canvas for these exquisite flavors, and the walnut sage pesto ties everything together with a symphony of textures and tastes.

Making the pasta from scratch is, admittedly, a bit of work, but I find it strangely soothing. The rhythmic kneading, the delicate rolling, and the satisfying feel of the dough between my fingertips – it's a meditative process, almost ritualistic. And the reward is worth every bit of effort. Homemade pasta possesses an unparalleled lightness and flavor that store-bought simply can't match. The texture is sublime, a delicate dance between firmness and tenderness, the perfect vessel for the sumptuous filling.

The filling itself is a masterpiece of culinary balance. The confit pheasant, tender and succulent, holds center stage. The morels lend their earthy depth, while the sweet tartness of the apple provides a refreshing contrast. The delicate touch of thyme enhances the earthy notes, and a touch of sour cream adds a luxurious creaminess, balancing the richness of the pheasant without overpowering the other ingredients.

And then, there’s the pesto. The rich, nutty flavor of toasted walnuts forms the base, complemented by the pungent garlic and the fragrant sage. The spinach and parsley add vibrancy, creating a pesto that is simultaneously rich, earthy, and fresh. A touch of lemon juice brightens the overall flavor profile, while the Parmesan cheese adds a savory sharpness. The olive oil binds all these wonderful ingredients together, creating a pesto that is so good, I often find myself eating it straight from the bowl (don't judge!).

This dish is a labor of love, a testament to the transformative power of fresh ingredients and careful technique. It’s a dish that tells a story – a story of hunting in the crisp South Dakota air, the quiet satisfaction of homemade pasta, and the joy of creating something truly special from humble ingredients. It’s a dish that I am incredibly proud of, and one that I hope you will enjoy as much as I do. So, gather your ingredients, put on some music, and prepare to be transported to the heart of South Dakota's culinary landscape.

Beyond the Plate: This recipe is far more than just a meal; it's an experience. The process of making the pasta, the careful preparation of the filling, the satisfying whir of the food processor as the pesto comes together—they are all part of the journey. Take your time, savor each step, and let the process be as enjoyable as the final product.

Step-by-step

• Pasta Dough: Add flour and salt to a mixing bowl and whisk together. Make a well in the middle of the flour and add oil and the 3 lightly beaten eggs. Mix together to form smooth dough. If dough is dry add a Tbsp of water at a time until you form smooth dough. Too wet, add a tsp of flour at a time until you get smooth dough. Cut into 4 equal pieces and set aside for 10 minutes. Roll into 4 very thin sheets. Lightly flour and cover with clean kitchen towel until ready to fill. When ready to fill place a tsp of filling 2 inches apart and in 2 rows. Brush with egg wash and cover with another sheet of dough. Working from the filling outward seal each ravioli, making sure to remove all the air. Cut apart with a pizza cutter or a round biscuit cutter.
• Filling: Sauté the morels for 2 minutes, add apple and sauté 2 minutes, add pheasant, thyme, salt and pepper and sauté 2 minutes. Remove from heat and stir in sour cream. Filling is ready for the pasta.
• Pesto: Lightly toast walnuts in a dry pan over medium heat until fragrant. Add walnuts to a food processor along with the garlic cloves and process until minced. Add all the rest of the ingredients EXCEPT the olive oil and process until minced. Slowly drizzle in the olive oil until pesto comes together forming a smooth consistency. You may need to add olive oil. Be careful not to make the pesto too runny.