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

Ready in 1 hour

Top-ranked recipe named "Ravioli of Confit Pheasant, Morels and Apple with Walnut Sage Pesto"

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I grew up in South Dakota, pheasant country and pheasant hunters mecca. I wanted to come up with a way to enjoy pheasant. A person can only eat so much pheasant baked with cream of mushroom soup.


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1 Whole Confit of Pheasant; Shredded (2 cups)
1/2 Cup Morels
1/2 Cup Baking Apple; Gala or Honey Crisp if you can.
1 tsp Fresh Thyme Leaves; 1/2 tsp if using dried.
1/4 Cup Sour Cream; Dilute with small amount of white wine or water if too thick.
Salt and Pepper; To taste.
Pasta Dough
1 tsp Salt
3 Large Eggs; Beaten plus 1 egg for wash.
11 oz Flour
1 Tbsp Olive Oil
2 Tbsp Walnuts; Toasted
2 Large Cloves Garlic
2 Cups Baby Spinach; Packed
2 Cups Flat Leaf Parsley; Packed
3/4 Cup Fresh Sage Leaves; Packed
2 Tbsp Grated Parmesian; Fresh
4 tsp Fresh Lemon Juice
Large Pinch Kosher Salt
3 Tbsp Olive Oil

Original recipe makes 4 Servings



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 eat ravioli, making sure to remove all the air. Cut a part with a pizza cutter or a round bisket cutter if you want to be fancy. I like the pizza cutter, lets people know they are eating homemade pasta.


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.


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.


I have posted the recipe for Confit of Pheasant.


Added on Award Medal
Verified by MrsAmy86
Calories Per Serving: 1099 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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