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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Smoked Goose Ravioli In Brown Butter Sauce   
    Categories: Pasta, Poultry, Mushrooms, Vegetables, Nuts   
         Yield: 8 servings   
       
   MMMMM-----------------------RAVIOLI DOUGH----------------------------   
         2 lg Eggs   
       1/2 c  Water   
       1/4 c  Olive oil   
       1/2 ts Salt   
         3 c  A-P flour; more for dusting   
      
   MMMMM--------------------------FILLING-------------------------------   
         1    Smoked goose breast   
              Drizzle of olive oil   
         4 tb Butter   
         2 cl Garlic; minced   
       3/4 c  Portabello mushrooms; finely   
              - diced   
       1/4 c  Onion; minced   
         1 ts Thyme; dried   
       1/4 c  Parmesan; fresh grated   
         1 tb Asiago; fresh grated   
         1 ts Salt   
         1 ts Rosemary; dried   
         1 ts Sage; dried   
              Fresh cracked pepper   
      
   MMMMM---------------------------SAUCE--------------------------------   
         8 tb Salted butter   
         1 cl Garlic; minced   
       1/4 c  Fresh sage leaves; coarse   
              - chopped   
       1/4 c  Hazelnuts; coarse chopped   
           pn Fresh cracked pepper   
       
     FOR THE DOUGH: Crack eggs into a large bowl and whisk with a fork.   
     Then add water, olive oil, and salt and give it another whisk. Add   
     flour to egg mixture, 1 cup at a time, blending with a fork until   
     mixed.   
        
     Knead until the dough is firm but not sticky.Divide dough into 8 even   
     sections. Dust a clean surface with flour and roll each dough section   
     until it is about 4" to 6" in length x 4" wide. Using a pasta sheeter,   
     carefully feed each strip of dough through. You should end up with (8)   
     12" x 6" (aaprox) sheets of dough at perfect thickness for ravioli.   
        
     FOR THE RAVIOLI FILLING AND ASSEMBLY: Slice goose breast in manageable   
     strips. Keep cold, or partially frozen, until you're ready to grind   
     the goose.   
        
     Using a meat grinder, feed strips of goose meat through the grinder,   
     catching it with a bowl placed underneath. Set aside.   
        
     Add a drizzle of olive oil and 4 tbsp. butter to a pan and heat over   
     medium heat. Add the garlic, onion, and mushrooms and cook until   
     fragrant and tender, about 3 minutes. Season with thyme.   
        
     To the ground goose, add mushroom mixture, Parmesan, asiago, rosemary,   
     salt, sage, and fresh cracked pepper. Using a fork, mix together until   
     combined.   
        
     Carefully place one sheet of ravioli dough over ravioli mold.   
        
     Press dough into the mold using the indented tray.   
        
     Scoop approximately 1/2 tb. of goose filling into each pouch. Do not   
     overfill. Carefully place a second sheet of ravioli dough on top.   
     Using your fingers, gently press down on edges.   
        
     Seal the ravioli by running a rolling pin over the top of the dough   
     covered mold.   
        
     Edges of the mold should be visible through the dough. Remove excess   
     dough from around the outer edges of the mold. Remove the ravioli by   
     flipping over the mold and tapping on the counter.   
        
     Repeat these steps until you have all of your ravioli. Let ravioli   
     dry for at least one hour, flipping them over half way through.   
        
     To a pot of boiling water, add the ravioli and cook for 7-8 minutes.   
     Remove the ravioli from water and toss in the brown butter sauce.   
        
     FOR THE SAUCE: Melt butter in a medium pan over medium-low heat. Once   
     the butter begins to bubble, add in the minced garlic and cook for   
     about a minute.   
        
     Add chopped sage and hazelnuts, if using, and cook for 1-2 minutes.   
     Season with fresh cracked pepper.   
        
     Toss ravioli in the sauce and serve immediately. Garnish with sprig of   
     rosemary if desired.   
        
     By: Craig Claiborne   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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