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Name: Fried Wild Game Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Semolina flour; Salt and pepper; 1 pk Wonton skins; Fried julienne of zucchini,; 1/3 c Pheasant breast; diced; 2 tb Ground filberts; 2/3 c Heavy cream; 1 tb Sour cherries; 3 tb Frangelica; 1/3 c Duck meat; diced; 2 tb Red wine; 1 tb Praline paste; 1 c Butter; 1 tb Leeks; thin-sliced; 2 tb Sherry wine; 2/3 c Demi-glaze or wine gravy; salt and pepper to taste

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INGREDIENTS

GARNISH
Semolina flour
Salt and pepper
STUFFING
1 pk Wonton skins
Fried julienne of zucchini,
1/3 c Pheasant breast; diced
2 tb Ground filberts
2/3 c Heavy cream
1 tb Sour cherries
3 tb Frangelica
1/3 c Duck meat; diced
2 tb Red wine
1 tb Praline paste
1 c Butter
FRANGELICA BUTTER
1 tb Leeks; thin-sliced
2 tb Sherry wine
2/3 c Demi-glaze or wine gravy
salt and pepper ; to taste

Servings

INSTRUCTIONS

Saute duck and pheasant in butter; add leeks, sherry, red wine with praline paste; reduce by half. Add sour cherries and demi-glaze. Reduce, season, cool. Stuff wonton skins using egg wash to secure, and semolina flour on outside of wanton. Reduce Frangelica to two tablespoons; add filberts and cream. Reduce. Whisk in butter a tablespoon of a time. Season to taste. Garnish with fried julienne of zucchini, carrots, and squash. Servings: 6. by chef Matt Vanaria of Highlawn Pavilion in West Orange, New Jersey printed in The Record, Northern New Jersey, November 15, 1995 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:38 +0000 From: Linda Place

NOTES

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Fried Wild Game Ravioli

GARNISH
 Semolina flour
 Salt and pepper
 STUFFING
1 pk Wonton skins
 Fried julienne of zucchini,
1/3 c Pheasant breast; diced
2 tb Ground filberts
2/3 c Heavy cream
1 tb Sour cherries
3 tb Frangelica
1/3 c Duck meat; diced
2 tb Red wine
1 tb Praline paste
1 c Butter
 FRANGELICA BUTTER
1 tb Leeks; thin-sliced
2 tb Sherry wine
2/3 c Demi-glaze or wine gravy
 salt and pepper to taste

Saute duck and pheasant in butter; add leeks, sherry, red wine  with  praline paste; reduce by half. Add sour cherries and demi-glaze. Reduce,  season, cool. Stuff wonton skins using egg wash to secure, and semolina  flour on outside of wanton.    Reduce Frangelica to two tablespoons; add filberts and cream.  Reduce.  Whisk in butter a tablespoon of a time. Season to taste. Garnish with fried  julienne of zucchini, carrots, and squash. Servings: 6.    by chef Matt Vanaria of Highlawn Pavilion in West Orange, New Jersey    printed in The Record, Northern New Jersey, November 15, 1995  Posted to MM-Recipes Digest V3 #321    Date: Sat, 23 Nov 1996 22:51:38 +0000    From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 6 Servings

Calories: 556
Calories from Fat: 330 (59%)

Amt Per Serving		% DV

	Total Fat 36.6g	49 %
	Saturated Fat 22.7g	113 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 1.8g
Cholesterol 104.6mg		32 %
Sodium 595.6mg		21 %
Potassium 114.9mg		3 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 45.1g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 556

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