Bison Ravioli, the recipe I created

I looked through the Internet and tried to find some ideas to cook dinner for my family, and also take practice and keep up my culinary skills. Since my job is baker and 2nd cook but I do most of time doing baking. I decided to practice more often at home when I can. I still do some cooking at my work but not so much. I came up this recipe that I create with some of the inspiration. I was really in mood to cook ground bison after I saw many time in the store and never had chance to cook one. So I created this recipe called Bison Ravioli. I decided to share with you if you are really interest to try it. It is long process and it is best time to do during your day off.

Bison Ravioli (Serve 6)

Bison Filling
- 1 lb ground bison
- 15 oz ricotta cheese
- 1 tsp fresh thyme, chopped
- 1/2 tsp crushed red pepper flakes
- 1 tsp oregano, dried
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper

Ravioli Dough
- 6 cups All-purpose flour
- 6 eggs
- 3/4 cup water
- 2 tsp olive oil

Sauce
- 1 can (28 oz) Crushed tomato (diced is fine)
- 1 1/2 cup Pureed tomato
- 1/2 cup grated Parmesan cheese
- 1/3 cup water
- 1/3 cup Tomato paste
- 3 TBSP Sugar
- 2 TBSP dried basil (fresh can do)
- 1 TBSP dried parsley (fresh can do)
- 1 TBSP dried oregano
- 1 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper

Direction
For Bison Filling (Prep: 5 minutes, Cook 30 minutes)
1. Cook the ground bison until no longer pink. Add thyme, crushed red pepper flake, oregano, Italian seasoning, and garlic. Cook for 2 to 3 minutes. Then add salt and pepper. Turn off heat and let it cool a little.
2. Add ricotta cheese in medium bowl, then add the bison to it, then blend it all together. Put in fridge for 1 to 2 hours to chill

For Dough (Prep: 1 hour)
1. Place 6 cups of flour in a large bowl. Make a well in the center. Beat the eggs, water, and oil together and then pour into the well of flour. Stir together, forming into a ball. Turn onto floured surface and knead until smooth and elastic, about 8 to 10 minutes; add remaining flour if sticky. Cover and let rest for 30 minutes.
2. After 30 minutes of resting; Divide dough into 1/4th, roll one portion to 1/16 inch thickness. Working quickly, place 1 tsp filling in 1 inch apart over half of pasta sheet. Brush around with water to moisten. Fold sheet over and press down to seal. Cut into squares with a pastry wheel, knife, or pasta shape if you have one. Repeat with remaining dough and filling.
3. Bring salted water in pot to boil. Add ravioli to it. Reduce heat to simmer; cook for 1 to 2 minutes or until tender or until it float. Drain.

For Sauce (Prep: 10 minutes, Cook 1 hour)
1. In a large pot, combine all sauce ingredient. Bring to boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

So that is all and yes, it is long process but worth it. Here is the picture. (Sorry for lousy picture, I was really hungry and forgot to take one)