Kara, The Kiowa Foodie, is rapidly building a following with her beautiful dishes and southern, Native American inspired recipes. As an Oklahoman and proud member of the Kiowa Tribe, Kara’s recipes tell a mouthwatering story of tradition, heritage and ancestral cuisine that is fused with original and innovative ideas. It was her love and pride of her ancestor’s way of life that created her desire to utilize ingredients that were traditional in Native American cooking, like the American Bison. Bison were fundamental on the plains and sustained tribes as food, shelter, and clothing plus they provided a strong significance to the culture in a spiritual manner. Kara’s genuine desire to pay respect to her heritage is unrivaled and her platform creates an educational experience through a tasty journey!
Enjoy this recipe that Kara, The Kiowa Foodie, created as a representation of the marriage between Native American traditions and decadent originality.
Learn more about Kara and check out more incredible recipes on her blog Kiowa Foodie and on Instagram.
Use a fork to incorporate the seasoning but do not overwork the bison.
Use a small spoon to add the raw filling to each ravioli.
Ravioli Dough
Use a large bowl. Add flour.
Make a well in the center and add eggs, salt, oil, and mint.
Use a fork to whisk eggs and gently combine with flour until a dough forms.
Knead into a smooth ball of dough.
Allow to rest at room temperature at least 30 minutes before rolling into sheets or rest the dough in the refrigerator until you are ready to roll out the dough.
Leave time to bring the dough back to room temp so it will be pliable when you roll it.
Divide your dough ball into 4 portions.
Add to a floured surface and hand pat each into a semi-rectangular shape.
Use a rolling pin or pasta maker to create 4 thin sheets approximately 22” long. You should be able to see your hand beneath each pasta sheet.
Use a round biscuit cutter to create ravioli. Fill the center with bison.
Fill the center with bison.
Fold over, gently patting out air, and pinch the center dough sides together.
Crimp to seal the half moon shapes with your fingers or a fork. Use a small dab of water around the interior edges if needed to help seal.
Blackberry Sumac Sauce
Heat ingredients in a small heavy bottomed pot on medium high until berries break apart and ingredients reduce until a syrupy sauce forms.
Mash berries, leaving some larger bits while you stir.
Remove from heat and add a pat of butter for a glossy finish.
Serve your freshly cooked and toasted ravioli with sauce and an additional sprinkle of fresh mint.
Recipe Note
You can make the pasta dough as early as one to two days ahead of time along with
the blackberry sauce. Prepared ravioli should be tossed into a pot of water at a
rapid simmer but not a full boil. Remove ravioli with a slotted spoon within a
minute or two as they float to the top.
Avoid overcooking the bison, as it will congeal and harden. The center of your
bison should still retain a visible pink coloring. Test cooking time with a single
ravioli before adding in batches to the water.
Cooked ravioli may also be lightly toasted in a hot pan before serving (optional).
Keep in mind this will continue to cook the bison, so remove it from the water
earlier, as little as one minute.
- This dough recipe makes roughly 30 half moon ravioli.
- Depending on how many ravioli you make, you may only need ½ a lb. of bison. If
using a full 1 lb. of ground bison, you may save leftover filling in the freezer or
