Goose Giblet Ravioli with Dijon Red Wine Sauce

Bear with us on this one. We absolutely hate wasting food, and we have a good friend who is a very adventurous eater…so we decided to let her know that Goose Giblets were on the menu and that we hadn’t come up with any ideas about how to use them. In today’s economy, we have ride shares, we have crop shares….and now that we collaborated to split a goose heart, liver, and gizzard, we have “organ shares.” Yes, I realize that is likely not a $1,000,000 idea….but maybe, perhaps it’s possibly a $5 one?

So…we’re at a point with a bag of giblets, and we’re thinking of what to make. We quickly narrowed the options down to Dijon Giblet Tartlets and Ravioli, and Ravioli won out in the end. To supplement the giblets in the filling, we decided to add apples for sweetness and juniper berries for some earthy/piney flavours. As for the sauce, we weren’t initially going to use dijon, but we saw it in the fridge and had a taste of it with a sip of the wine we were going to use, and it went well together…so we decided to go for it! Hooray experimental cooking!

Time: 90 Minutes (Considerably less if using Wonton wrappers instead of making fresh pasta)

Ingredients (makes 16 ravioli):

  • For the filling:
    • Goose Giblets (We used a heart, a liver, and a gizzard)
    • Juniper Berries
    • An Apple
  • For the Pasta:
    • Either
      • Wonton Wrappers (easiest)
    • OR
      • 1 Cup Semolina Flour
      • 2 Eggs
      • 1/2 Teaspoon of Salt
      • A little Water
  • For the Sauce:
    • 1 Red Onion
    • 1 Tablespoon of Whole Grain Dijon Mustard
    • 1 Tablespoon of Butter
    • 1.5 Tablespoons of Flour
    • Red Wine (We used Tempranillo)


  • If you’re making pasta from scratch, start it now. Here’s a link to our Homemade Semolina Pasta Recipe. If using wonton wrappers, skip to the next step.
  • Place your giblets in the bowl of your food processor with some dried juniper berries and some diced apple. Pulse to chop into small pieces…almost a paste…and to combine all ingredients.
  • Brown the meat in a pan, and set aside.
  • Roll your pasta, and cut it into your desired ravioli shape (or use your wonton wrappers, and skip the rolling/cutting).
  • Lay your pasta out on a sheet of parchment paper, and scoop your browned meat onto half of the pasta pieces.
  • Working one at a time, dip your finger in a little bit of water, and run it around the edge of the pieces of ravioli with the meat on them. Then, place the top over the meat, and pinch all sides well to seal.
  • Start to boil some water, and dice your onions.
  • Carefully, place your ravioli in the boiling water.
  • Melt some butter in a sauce pan, and add your onions to start to caramelize (about 3 minutes). Then, add in your dijon mustard, and stir to combine.
  • Flip your ravioli to ensure even cooking in the water.
  • Add your flour to your saucepan, and stir to combine it with the onions and mustard. Let cook for about 30-60 seconds, and then stir in your wine, and let the sauce thicken.
  • When the ravioli are cooked and floating, and your sauce is to your desired thickness, you’re done.
  • Plate, devour, and enjoy! We topped ours off with crumbled feta to give it a little extra flavour and to adorn the plate.

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