Rattlesnake Rattlesnake Ravioli
Rattlesnake Ravioli is a unique and delicious dish that combines the flavors of the American Southwest with the delicate technique of Italian pasta. The rattlesnake meat is first browned in a skillet, then simmered in a flavorful sauce made with onions, bell peppers, sun-dried tomatoes, and cilantro. The filling is then wrapped in wonton wrappers and fried until golden brown and crispy. The result is a tantalizing appetizer or main course that is sure to impress your guests.
The origins of rattlesnake ravioli can be traced back to the American Southwest, where Native American tribes have hunted rattlesnakes for centuries. The meat of the rattlesnake is a lean and flavorful protein source, and the venom can be used for medicinal purposes. In the early 1900s, Italian immigrants began to settle in the Southwest, and they brought with them their own culinary traditions. Over time, the two cultures began to merge, and rattlesnake ravioli was born. Today, rattlesnake ravioli is a popular dish in many parts of the United States. It is often served as an appetizer or main course, and it can be paired with a variety of sides, such as rice, beans, or salad. Rattlesnake ravioli is a delicious and unique dish that is sure to please even the most discerning palate.
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Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound rattlesnake meat
  • 1/2 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup paleo pasta sauce
  • 1 package (12 ounces) wonton wrappers
  • 1 egg, beaten
Instructions
  1. In a large skillet, brown the rattlesnake meat over medium heat. Drain off any excess fat.
  2. Add the onion, green bell pepper, red bell pepper, and sun-dried tomatoes to the skillet and cook until softened.
  3. Stir in the cilantro and paleo pasta sauce and cook until heated through.
  4. Place a wonton wrapper in the palm of your hand and add a spoonful of the rattlesnake filling in the center.
  5. Brush the edges of the wonton wrapper with the beaten egg and fold over to form a triangle.
  6. Use a fork to seal the edges.
  7. Heat 1 inch of oil in a large skillet over medium heat.
  8. Fry the ravioli in batches until golden brown and crispy.
Why It Works
  • The combination of rattlesnake meat, vegetables, and sauce creates a complex and flavorful filling.
  • The wonton wrappers provide a delicate and crispy shell for the filling.
  • Frying the ravioli until golden brown and crispy gives them a tantalizing texture.