Grouse Ravioli by Eat Wild

An ideal light meal for two or alternatively a starter for four, it is a wonderful way to showcase grouse in a new way.

© Copyright, Eat Wild

Serves 4


For the pasta
150g pasta flour
1 large egg and 2 yolks, lightly beaten
½ tbsp Olive oil

Ravioli Filling
1 x tsp Sage butter
1 x tsp Extra virgin olive oil
½ White onion, peeled and finely chopped
½ Fennel, washed and finely chopped
2 Garlic cloves, peeled and finely chopped
2 Grouse, cooked
50g Grated Parmesan
2 tbsp Double cream
1 tbsp Finely chopped sage leaves


1. Make the pasta
Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg).

Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.

2. To create the ravioli filling
In a small pan gently sauté the onion, fennel and garlic for 10 minutes, or until soft, in the butter and oil, then place into a food processor. Shred the meat from the grouse, roughly chop then add to the processor with the Parmesan and cream. Season then give a few blitzes – you want a semi-smooth pâté texture – then stir in the parsley.

3. Finishing the pasta
Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.)

Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.

4. Adding them together
Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.

Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.

5. To finish
Cook the ravioli in a large pan of salted water for 3 minutes and drain. Serve sprinkled with parmesan cheese and sage and a drizzle of olive oil