Wild boar stew with ravioli, Mavrodafni sauce and carrot-laurel cream

Place all the dough ingredients in a mixer bowl and whisk until you have a smooth dough. Remove dough from bowl, cover with cling film or a moist cloth and allow it to rest for an hour. Peel the carrots and cut into small pieces. In a small pan heat the butter together with the laurel leaves, allowing them to release their aroma. Add the carrots, salt and pepper and simmer in the butter until they soften. Then add the cream (it will help to achieve a velvety texture) and run through a food processor until you have a smooth mixture. Heat some olive oil in a small pan and sauté the onion until it softens. Add the wine, allow it to evaporate, then add the juices kept from the stew. Add the stock and allow it to glaze. Finally, stir the butter into the sauce, pass the mixture through a sieve and store in a jar. Marinade the wild boar in the wine and allspice for 24 hours. Place the meat and the pearl onions in a casserole and cover with wine, vinegar, allspice and tomato paste and simmer in the oven for about 2,5 hours. 

Recipe by Nikos Kondylis, Food Service Professionals Workshop 2018  

Ingredients for the dough:

  • 500 g hard flour
  • 5 eggs
  • 5 egg yolks
  • 1 g salt
  • 10 g olive oil

Ingredients for the carrot-laurel cream:

  • 200 g carrots
  • 4 laurel leaves
  • 200 g olive oil
  • salt
  • pepper

Ingredients for the Mavrodafni sauce:

  • 300 g beef stock
  • 150 g Mavrodafni wine
  • 1 dry onion
  • 50 g olive oil

Ingredients for the wild boar stew:

  • 1 kg wild boar cut in small pieces
  • 2 kg pearl onions
  • 500 g tomato sauce
  • salt
  • pepper
  • 10 allspice grains
  • 3 cinnamon sticks
  • 2 laurel leaves
  • 1 lt wine
  • water