Recipe

Whitetail Ground Ravioli Bake with Basil and Roasted Garlic

Part casserole, part pasta-night flex, and much more memorable than another skillet of ground venison.

Overview

Ground whitetail can carry more elegance than most people give it credit for. In this recipe it becomes the filling for oversized ravioli or stuffed pasta shells, baked in a roasted garlic cream with basil layered all the way through.

baked-ravioli 48 min prep 32 min cook Serves 6

Ingredients

1 pound ground whitetail
1 head garlic
1 onion
1 handful basil
1 package large pasta shells or ravioli sheets
1 cup cream
1 cup grated cheese
Salt
Black pepper
Olive oil

Method

Roast the garlic until soft and sweet.
Brown the ground whitetail with onion, then cool and mix with some of the basil and cheese.
Fill pasta shells or ravioli and arrange in a baking dish.
Whisk the roasted garlic into cream, pour over the pasta, and finish with the remaining cheese.
Bake until bubbling and finish with torn basil.

Notes

This is excellent for freezer prep; freeze before or after baking in a tightly wrapped dish.