Homemade Antelope Ravioli with Sage Brown Butter Sauce
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Recipe contributed by Editor-in-Chief J. Townsend
Antelope and Sage go together like peanut butter and jelly. Enough said….oh, and don’t be afraid to make your own pasta.
“Those places I don’t understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff.” – Anthony Bourdain
Ingredients:
½ lbs (8 oz) Antelope Loin
½ cup shredded Asaigo Cheese
Salt, Black Pepper, and Garlic Powder to taste
1/2 tbsp olive oil
2 eggs
½ cup water
¼ cup olive oil
½ tsp salt
3 cups unbleached all-purpose flour
1 cup sliced mushrooms
3 garlic cloves, minced
¼ cup fresh sage leaves, chopped
Salt and pepper to taste
8 tbsp (1 stick) butter
Tools: Ravioli Press

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Preparation:
- Bring grill or cast-iron pan to high heat
- Toss meat in olive oil and season amply with salt, pepper, and garlic powder
- Sear on each side, 2-3 minutes
- Set aside and allow to cool
- Cut antelope loin into small chunks and mix with cheese. Set aside
- In a large bowl or stand mixer, whisk eggs until mixed
- Stir in water, olive oil, and salt
- If using a mixer then use a dough hook and slowly add flour
- If mixing by hand then add flour 1 cup at a time until incorporated
- If by hand, flour a cutting board, remove dough and knead dough until firm but not sticky
- If using a mixer with dough hook, then allow mixer to run until the dough is firm but not sticky
- Divide dough into two equal parts, freeze second half for later use if needed
- Divide the first half again by two. Roll out flat until almost translucent and wide enough to fit your ravioli press
- Place one sheet over press and fill each indent with 1 tbsp on meat/cheese mixture
- Place the second sheet on top and seal with the rolling pin
- Remove each ravioli and set aside
- Bring a medium pan to medium heat
- Add 1 tbsp of butter, mushrooms, garlic, and salt and pepper to taste
- Cook 2-3 minutes until mushrooms soften

