Duck Ravioli with Roasted Vegetables


Duck Ravioli with Roasted Vegetables

So raviolis have become a passion of mine, i even have a ravioli company, if you ever need to order amazing raviolis.

Thank being said, if you enjoy making ravioli as much as I do try this recipe out, its a lights out ravioli dish.

Easy. Simple. Done.

Fire it up!!!

Serves 4

2 duck breasts
1 large carrot peeled and rough chopped
2 medium shallots chopped
2 teaspoons dried sage
1small lemon (I used a meyer lemon)
2 cloves garlic peeled and left whole
Salt and pepper to taste

Heat oven to 375°, clean and pat dry the duck breasts, score the skin through the fat without cutting into the meat, sprinkle each breast on both sides with salt, pepper, and sage. In small roasting pan make a bed of carrots, shallots and garlic and lay the duck breasts on top of it skin side up, quarter the lemon squeeze some of the juice on the duck and place the quarters around the duck. Cover with foil and roast for 45-50 minutes, if the duck breasts are large it may take an hour or bit longer to roast. I was not looking for crisp duck skin rather tender moist duck meat, and caramelization of the vegetables. Remove from oven and set aside to cool so it can be shredded.

3 extra large eggs (if you have large eggs use 4)
2 teaspoons olive oil
Pinch of salt
4-6 fresh sage leaves chopped (depending on the size large leaves use 4 smaller 6)
2 1/2 cups all-purpose flour
1 tablespoon water

In bowl of your food processor add the flour, eggs, olive oil, water and salt. Pulse until it forms a cohesive ball. Dump onto floured work surface and knead until it’s smooth. Wrap in plastic wrap and let it rest for 30 minutes. If you are not using a food processor dump the flour onto your work surface, make a well in the middle and add the eggs, oil, water and salt, beat the eggs and start incorporating the flour in a circular motion until you have a cohesive ball, knead until smooth, wrap in plastic wrap and let rest for 30 minutes

Ravioli filling
½ cup ricotta
1egg beaten
1/2cup toasted walnuts chopped finely
2tablespoons chopped parsley
1/4cup Parmigiano Reggiano cheese grated
1/4teaspoon lemon zest
Salt and pepper to taste

1/4cup white wine
Reserved duck meat and roasted vegetables
1tablespoon Unsalted butter

In small bowl beat the egg, add the walnuts, parsley, grated cheese and lemon zest and stir to combine, add the ricotta and mix together. Add salt and pepper to taste. Set aside. NOTE: It’s not absolutely necessary but you can strain the ricotta in cheese cloth to remove some of the liquid, If using homemade ricotta you have probably already done that but if you use store bought ricotta you could strain it, but it’s not essential to the recipe.

Cut the pasta dough into quarters, cover the dough you are not using with tea towel to keep moist. Use your pasta machine as directed. I roll it starting on first (widest) setting and end with the next to the last notch (#5) on my machine. Using a 3 inch biscuit cutter cut rounds of dough. Place a small amount of ricotta mixture in center, with fingertip wet the edge of the circle and press another round on top. Press to seal and place on sheet pan with floured tea towel keeping it covered while you are working on the other ravioli. You should end up with 16 ravioli. After you are done refrigerate covered if you are not going to boil them right away.

Place large pot of water to boil on high heat. While your water is heating shred the duck discarding the skin and lemons, pour out most of the fat (I used a fat separator) and keep the brown bits and some of the pan juices and add the white wine and reduce by about 1/4, then add the butter, roasted carrots, shallots and garlic and break up with a fork don’t mash. Add the shredded duck and keep warm on low heat. When water comes to a boil add some salt, add the ravioli and boil for approximately 5 minutes or until ravioli float to the top. Remove the ravioli with strainer.

Place ravioli on serving platter top with the shredded duck and vegetables.

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