I had a bit of boar left, and wanted to make some stuff that would stay in the freezer. Ravioli is one of the few things that freezes beautifully. 
i oven roasted the bell peppers then covered them so they would steam for 10 minutes, making the skins easier to peel. Then Purée the bell peppers.
i know the knife is a bit overkill for mushrooms…but… i’m blurring the lines between cooking and warfare since ’84. also chopped some bell peppers to sauté with the wild boar
the dough was a bit dry with 6 yolks and 1 egg white per 1.75 cups white flour. so i added more egg white. 
these wild suckling boar ribs from a 30 pound boar had some nice fat and great flavor. I used a Mora boning knife from Sweden to take the meat off.
I took the meat from the cheeks and the head and didnt’ waste a bit. If an alien came down to eat me, I’d want him to make sure not to waste me. I eat a good diet, pretty fatty and tasty I’d be.
yes there’s a tail, this is smoked wild suckling pig diced up 
diced, then crispy in the pan with garlic
making pasta with a ratio of 1.75 cups of flour to a few tsp of olive oil, 1 tbsp of milk, and 6 egg yolks and 1 egg white. a lot of flavor from the excess eggs, but a lot of work to knead it by hand
rosemary growing in my place, the thought is pig + rosemary or thyme goes very well, to make a delicious slowly cooked brown butter and cook the pasta in the brown butter. 
bell pepper & calabrian chilies Purée
DIAMONDS ARE A MANS BEST FRIEND! Especially when it’s Diamond Ravioli stuffed w/ shimeji mushroom + ricotta, wild suckling boar + red bell pepper ravioli, caramelized red onion, crispy wild suckling boar bits, rosemary brown butter & parsley oil. a lot of different contrasting textures and all worked ftw