Squirrel Ravioli Recipe

Squirrel Ravioli Recipe
Don't let the ingredients list or steps in this squirrel recipe intimidate you. It's really not that difficult, and with my trick of using gyoza/wonton wrappers instead of making your own pasta, the work is cut down by half. (Jenny Nguyen-Wheatley photo)

Who knew one squirrel could make such an elegant meal? This ravioli recipe is candlelight supper worthy

What do you do when a friend gives you a squirrel that he shot while his archery deer hunt was slow? One squirrel will barely feed a person, let alone sharing it with others. In this scenario, the best way to cook a squirrel is by serving the meat as part of something bigger. Ravioli fit the bill this time around and it was delicious!

The thinner the wrapper, the more delicate your ravioli will be, but the faster they will cook. Cooking time is a tad longer with a thicker wrapper, but the ravioli will have a bit more bite to them than the thinner stuff. We chose a thinner wonton wrapper this time, but use what you like. A package of wonton wrappers is inexpensive, so why not experiment with both?

I suggest serving this squirrel dish with a Sangiovese (Italian) red wine.

Serves: 2-4, about 20 ravioli
Prep time: 1 hour
Cook time: 3.5 hours


  • 1 squirrel
  • 1 tablespoon of extra virgin olive oil, plus extra
  • Kosher salt and pepper, to taste
  • 3 cloves of garlic, smashed
  • 1 bay leaf
  • 8 sprigs of fresh thyme, divided
  • ½ cup of dry red wine, such as Sangiovese
  • 1 quart of chicken stock or water
  • ¼ teaspoon of garlic powder
  • ½ teaspoon of dried oregano
  • ¼ cup of grated Parmesan cheese, plus extra
  • ¾ cup of whole milk ricotta cheese
  • 1 tablespoon of freshly minced chives, plus extra
  • 1 package of gyoza or wonton wrappers (round or square)
  • Half jar of marinara sauce, heated


  1. Wash squirrel thoroughly and pat dry with paper towels. (Quarter the squirrel if desired.) Season the squirrel well with salt and pepper.

    Squirrel Ravioli Recipe
    You can cook the squirrel in one piece, or cut it into quarters. (Jenny Nguyen-Wheatley photo)

  2. Heat 1 tablespoon of oil in a medium saucepan over medium high heat. Brown the squirrel (or squirrel pieces) on all sides. Then deglaze the pan with red wine and add the cloves of garlic, bay leaf, and 4 sprigs of fresh thyme. Allow the wine to bubble for 30-45 seconds, then submerge the squirrel by adding chicken stock or water. If you don’t have enough stock, use water the rest of the way. Bring to a boil, then back down to a simmer.

    Cook on low, covered tightly, until the squirrel meat falls of the bones, about 2 to 2.5 hours. The squirrel should be almost completely submerged in liquid the entire time. Check periodically to see if too much moisture has evaporated – add more stock or water if necessary.

    Squirrel Ravioli Recipe
    The squirrel meat retains the distinguished flavors of the red wine, garlic, and thyme as it is submerged and cooking in the liquid. (Jenny Nguyen-Wheatley photo)

  3. Fish the squirrel out of the braising liquid – discard the liquid. When the meat is cool enough to handle, pick off as much meat as you can on the bones and transfer to a food processor. Allow meat to cool completely, then add to the food processor garlic powder, oregano, Parmesan cheese, and ricotta cheese. Pulse until smooth – it should be the consistency of pâté. Taste and add salt and pepper if desired.

    Squirrel Ravioli Recipe
    You will know the squirrel meat has cooked enough when it is easy to pick off the bones. Make sure to not waste any meat! (Jenny Nguyen-Wheatley photo)

  4. Transfer ravioli filling to a bowl and fold in 1 tablespoon of freshly minced chives. Set aside.

    Squirrel Ravioli Recipe
    Using a zip-top bag makes filling the wrappers an easy job. (Jenny Nguyen-Wheatley photo)

  5. To assemble ravioli, spoon the ravioli filling into a zip-top bag and cut off one tip of the bag. Pour a little water into a small bowl. Lay several wonton/gyoza wrappers onto a cutting board or counter and pipe the filling onto each wrapper, being careful not to overfill.

    Squirrel Ravioli Recipe
    Depending on the size of wrappers you have, fill each with the corresponding amount of meat. (Jenny Nguyen-Wheatley photo)

    Dip your finger into the bowl of water and wet the rim of a filled wonton, then seal well with a second empty wonton wrapper – try to prevent air bubbles. Repeat with the rest of the ravioli. Lay assembled ravioli on parchment paper and cover with a towel or plastic wrap to keep them from drying.

    Squirrel Ravioli Recipe
    Avoid air bubbles as best you can while sealing the wonton wrappers together, this helps with the cooking process as they boil. (Jenny Nguyen-Wheatley photo)

    Tip: Keep your stack of unused wonton wrappers and ravioli covered with a tea towel, plastic wrap or kept inside a zip-top bag while you work to prevent them from drying out. The edges will not seal properly if they’re too dry. Also, the squirrel filling can be made a day ahead; store in the refrigerator, covered, until you're ready to use, and allow to warm up a bit at room temperature for easier piping.

  6. In a large pan, pour in about two inches of water and bring to a simmer. Then carefully drop the ravioli into the hot water; do this in batches to prevent the ravioli from sticking to one another. Do not allow the water to boil or else your ravioli may fall apart. When the wrappers turn translucent and the middle starts to look wrinkly over the filling, the ravioli are done. Carefully scoop them out of the water with a slotted spatula. You want to drain most of the water off the ravioli, but leave them slightly wet so they stay moist on the plate.

    Cooking time will vary from 30 seconds to a couple minutes, depending on the thickness of your wonton/gyoza wrapper. Don’t be afraid to take one out and test it.

    Squirrel Ravioli Recipe
    Pay close attention as the wontons are boiling to ensure that they do not overcook or stick to each other. (Jenny Nguyen-Wheatley photo)

  7. Serve immediately, as they are cooked, with warmed marinara sauce, a sprinkle of Parmesan cheese, chives, finishing salt, and a splash of extra-virgin olive oil. To keep ravioli from cooling too quickly, I suggest serving them on warmed plates. Do this by placing your plates in the oven at the lowest setting until you're ready to plate and serve, but remember to use a pot holder when you take them out.

Recommended for You


Field Tested: Cold-Weather Boots

Kali Parmley - April 22, 2019

We put the best boots for late-season hunting to the test. Here are the results.


Best Rimfire Rifles for 2019

Keith Wood - April 23, 2019

Every hunter needs a rimfire workhorse for varmints and predators.


HUNTING's Booth Babes of SHOT Show 2014

David Draper - January 21, 2014

A record crowd of more than 67,000 people fell upon the halls of the Sands Expo & Convention

See More Recommendations

Popular Videos

2018 Petersen's Hunting Episode 11: Wheelgun Buffalo

Host Craig Boddington lays claim to hunting more than 100 Cape Buffalo over the course of his 40 plus year career, but he never took one with a handgun. That changed in South Africa when Craig faced down "black death" with a magnum wheelgun.

2018 Petersen's Hunting Episode 14: Swamp Bulls

With his Mozambique forest bull in the salt, Craig Boddington sets his sights on the Marromeu grasslands in pursuit of a swamp buffalo.

2018 Petersen's Hunting Episode 12: High Plains Elk

David Draper teams up with Fred Eichler to hunt elk on the high plains of southern Colorado.

See more Popular Videos

Trending Stories


Remington Timeline: 1963 - Remington Model 1100 Autoloading Shotguns

Hunting Online Staff

Over the years, Remington has introduced a continuously expanded variety of Model 1100...

North America

5 Great Last-Minute Public-land Hunts

Joseph von Benedikt

Didn't draw? Here are five great places you can make a last-minute mule deer hunt.


The Ticks Making Hunters Allergic to Meat

David Hart

A new wave of allergies threatens to turn hunters into vegetarians.

See More Stories

More Recipes


Blue Cheese-Herb Stuffed Elk Tenderloin Recipe

Jenny Nguyen-Wheatley

Filled with blue cheese and herbs such as shallot, garlic, chives and rosemary, this stuffed...


6 Venison Recipes for Valentine's Day

Petersen's Hunting Online Staff

Impress your significant other with one of these delicious venison recipes this Valentine's...


How to Cook Bobcat & Cougar Meat

Michael Pendley

Flavorful felines make great fare - if you prepare them correctly.

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.


Give a Gift   |   Subscriber Services


GET THE NEWSLETTER Join the List and Never Miss a Thing.