Well, friends, I’ve really dropped the ball this time. The opening of whitewing season has come and gone in South Texas and I didn’t post any acknowledgement whatsoever. Not a recipe, a “let’s get ready”, or a “good luck hunters”. Sometimes things get kinda hectic and life just gets ahead of you. Sometimes it turns around and laughs while you try to catch up.
I can only hope that you checked out some of my previous posts; A Thing or Two About Game Birds, It’s Here! Whitewing Season!, Roasted Corn and Poblano Soup with Whitewing Dove Breast, and Chilaquiles with Whitewing Breast.
The funny thing is that Deerslayer went on a dove-hunting trip in Argentina a while ago and brought back a recipe that he was served one evening after the hunt. He liked it enough to ask the chef for the recipe so that I could prepare it for him at home. Here it is.
makes about 25 ravioli
In a hot skillet, sauté onion in olive oil until almost caramelized. Reduce heat.
Add in garlic, red bell pepper (optional), dove breasts, dried thyme, red pepper flakes, and a ¼ cup of white wine. You may need to add some more wine during the food processing to get the correct consistency.
Toss about until combined and dove breasts are cooked through, about 7-10 minutes.
You can cut into the dove breast to test for doneness. Remove from heat.
Allow the ingredients to cool before you add the parmesan or it will melt and create a large glob. You don’t want that.
Transfer mixture to your food processor, in batches if you have a food processorette like I do, and process until everything is finely chopped and holds together. This is when you can add more white wine if the mixture is too dry to hold together.
Next, separate and lay out the wonton wrappers.
Wonton wrappers are pre-rolled, pre-cut sheets of pasta used for, you guessed it, wontons. All the work has been done for you. They make this recipe so much more feasible for the busy hunter and family. Wonton wrappers are readily available in most grocers in the produce section.
Place about 2 tsp. of the dove mixture into the center of each pasta square.
Paint a scant amount of the beaten egg around each ravioli to “glue” the two pasta squares together. Carefully press the squares together, being careful to press as much air as possible out of the center.
Bring about a gallon of water to a rapid boil in a large pot. Add some salt and a glug of olive oil.
Add the ravioli, a few at a time to the pot. They will sink at first, then will rise to the top. This will only take a minute or two.
You may remove them to a plate with a slotted spoon or a spider, like the one pictured.
In a separate pan over medium heat place the butter until it just starts to brown.
Toss in a few ravioli until coated and slightly browned around the edges. Remove to a plate. Drizzle browned butter over the plate of ravioli. Sprinkle with chopped Italian parsley, remaining parmesan, and pine nuts.
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