Herbed Elk Ravioli with Warm Portobello Tapenade

• 3/4 pounds Ground Elk
• 1 whole Egg White
• 2 Tablespoons Panko Crumbs
• 1/4 cups Fresh Sage, Chopped
• 2 Tablespoons Fennel Seeds
• 2 Tablespoons Fresh Thyme
• 1 teaspoon Garlic Powder
• 1 teaspoon Fresh Ground Black Pepper
• 1/2 teaspoons Salt
• 32 whole 3 Inch Wonton Wrappers
• 6 cups Water
• 3 teaspoons Chicken Bouillon
• 2 teaspoons Olive Oil
• 1/2 whole Red Onion, Chopped
• 1 clove Garlic, Pressed And Minced
• 8 ounces, weight Baby Portobello Mushrooms
• 1/2 cups Dry White Wine
• 1 teaspoon Fresh Thyme
• 1 teaspoon Fennel Seeds
• 1 teaspoon Fresh Sage, Chopped
• 16 whole Kalamata Olives (pitted)
• 2 Tablespoons Lemon Juice
• 3 Tablespoons Capers

1. For the ravioli:
2. Combine elk, egg white, panko crumbs, herbs and seasonings in a medium bowl.
3. Mix well, then cover and place in refrigerator for about 34 hours.
4. Lay out wonton wrappers (a few at a time is fine).
5. Lightly brush water onto each wrapper with a pastry brush.
6. Place 1 tablespoon elk filling into the center of a wrapper.
7. Place an additional wrapper over the top of the elk mixture and press out all of the air.
8. Fold the bottom edges of the wrapper over the top edges.
9. Using a fork, press the edges to seal ravioli.
10. Set aside and repeat to make 16 raviolis.
11. Bring water and bouillon to a boil.
12. Gently place 4 raviolis at a time into boiling water and allow to cook for about 56 minutes.
13. Remove raviolis from water and place in a strainer.
14. Repeat with remaining raviolis.
15. For the tapenade:
16. In a nonstick skillet, heat oil over medium heat.
17. Add onions, garlic and mushrooms.
18. Saute until mushrooms become tender, about 5 minutes.
19. Add white wine, thyme, fennel and sage.
20. Reduce heat to medium-low and simmer for 5 minutes, until wine is slightly reduced.
21. Remove from heat and allow to cool for about 10 minutes.
22. In a food processor, combine olives, lemon juice, and the cooled mushroom mixture.
23. Process until ingredients are slightly pureed, but a coarse texture still remains.
24. Transfer tapenade to a container and stir in capers.
25. Refrigerate for 3 hours.
26. Remove from the refrigerator and place in a nonstick saucepan.
27. Heat over low heat, and add salt and pepper to taste.
28. Serve 1/4 cup tapenade over 4 raviolis.
29. Enjoy!
30. Nutrition info per 1 serving: 412 calories, 9 g fat, 32 g protein, 40 g carbohydrates, 4 g fiber

ground elk, egg white, panko crumbs, fresh sage, fennel seeds, fresh thyme, garlic, fresh ground black pepper, salt, wrappers, water, chicken bouillon, olive oil, red onion, clove garlic, mushrooms, white wine, thyme, fennel seeds, fresh sage, olives, lemon juice, capers

Taken from tastykitchen.com/recipes/main-courses/herbed-elk-ravioli-with-warm-portobello-tapenade/ (may not work)