Herbed Elk Ravioli with Warm Portobello Tapenade

Ingredients

• FOR THE RAVIOLI:
• ¾ pounds Ground Elk
• 1 whole Egg White
• 2 Tablespoons Panko Crumbs
• ¼ cups Fresh Sage, Chopped
• 2 Tablespoons Fennel Seeds
• 2 Tablespoons Fresh Thyme
• 1 teaspoon Garlic Powder
• 1 teaspoon Fresh Ground Black Pepper
• ½ teaspoons Salt
• 32 whole 3 Inch Wonton Wrappers
• 6 cups Water
• 3 teaspoons Chicken Bouillon
• _____
• FOR THE TAPENADE:
• 2 teaspoons Olive Oil
• ½ whole Red Onion, Chopped
• 1 clove Garlic, Pressed And Minced
• 8 ounces, weight Baby Portobello Mushrooms
• ½ cups Dry White Wine
• 1 teaspoon Fresh Thyme
• 1 teaspoon Fennel Seeds
• 1 teaspoon Fresh Sage, Chopped
• 16 whole Kalamata Olives, Pitted
• 2 Tablespoons Lemon Juice
• 3 Tablespoons Capers

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