Herbed Elk Ravioli with Warm Portobello Tapenade

For the ravioli:

Combine elk, egg white, panko crumbs, herbs and seasonings in a medium bowl. Mix well, then cover and place in refrigerator for about 3–4 hours.

Lay out wonton wrappers (a few at a time is fine). Lightly brush water onto each wrapper with a pastry brush. Place 1 tablespoon elk filling into the center of a wrapper. Place an additional wrapper over the top of the elk mixture and press out all of the air. Fold the bottom edges of the wrapper over the top edges. Using a fork, press the edges to seal ravioli. Set aside and repeat to make 16 raviolis.

Bring water and bouillon to a boil. Gently place 4 raviolis at a time into boiling water and allow to cook for about 5–6 minutes. Remove raviolis from water and place in a strainer. Repeat with remaining raviolis.

For the tapenade:

In a nonstick skillet, heat oil over medium heat. Add onions, garlic and mushrooms. Saute until mushrooms become tender, about 5 minutes. Add white wine, thyme, fennel and sage. Reduce heat to medium-low and simmer for 5 minutes, until wine is slightly reduced. Remove from heat and allow to cool for about 10 minutes.

In a food processor, combine olives, lemon juice, and the cooled mushroom mixture. Process until ingredients are slightly pureed, but a coarse texture still remains. Transfer tapenade to a container and stir in capers. Refrigerate for 3 hours.

Remove from the refrigerator and place in a nonstick saucepan. Heat over low heat, and add salt and pepper to taste.

Serve 1/4 cup tapenade over 4 raviolis. Enjoy!

Nutrition info per 1 serving: 412 calories, 9 g fat, 32 g protein, 40 g carbohydrates, 4 g fiber