Reindeer and mushroom ravioli with white wine cream

Instructions

1. 1

   Melt a tablespoon of the butter in a skillet over medium heat and cook the diced onion, carrot and mushrooms 8–10 minutes, until soft and the mushrooms have given up their liquid. Let it cool completely, then stir in the smoked reindeer and the second tablespoon of butter. Season generously. The filling should be moist but not wet. Chill it until you're ready.

2. 2

   Lay the pasta sheets out and put a spoonful of the cooled filling on one half of each. Brush the other half with egg wash (one egg whisked with a tablespoon of water), fold the pasta over and seal the edges with a ravioli cutter or a fork.

3. 3

   Melt a knob of butter in a medium saucepan and soften the minced onion for about 5 minutes, until translucent. Pour in the white wine, scrape the pan and let it reduce by half, about 10 minutes. Stir in the tomato paste and cook it out for 2 minutes, then whisk in the cream and simmer gently 5–10 minutes, until slightly thickened. Season.

4. 4

   Bring a large pot of salted water to a boil and lower the ravioli in. Cook 3–5 minutes, until they float and the pasta is tender, then drain them. Arrange them on a platter, spoon the warm wine cream over generously and serve at once.