Vince Pernicano Venison Ravioli

• ravioli dough
• 3 cups flour
• 2 eggs
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• ravioli filling
• 1 lb ground venison
• 1 egg
• 1/4 cup breadcrumbs
• 1/4 cup water

1. RAVIOLI DOUGH.
2. Blend the olive oil flour, eggs and salt.
3. Knead the dough until hard.
4. Cover with damp towel until ready to roll out.
5. RAVIOLI FILLING.
6. Mix all ingredients together.
7. Combining the DOUGH AND FILLING.
8. Roll dough out to about 1/8th inch thick.
9. Use the cookie cutter to cut the dough in to small pieces.
10. Put a small ball of meat blend in the middle of the pieces.
11. Fold over edges and crimp with fork.
12. Boil for 20 minutes.
13. To freeze the extra ravioli do not cook them roll the extras in flour and place in a ziplock bag will last for a couple of months.

dough, flour, eggs, olive oil, salt, filling, ground venison, egg, breadcrumbs, water

Taken from www.food.com/recipe/vince-pernicano-venison-ravioli-291928 (may not work)