Ravioli Recipe
duck genovese, foie gras, sweet onion agrodolce
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Ingredients
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Dough
Filling
Agrodolce Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a skillet over medium heat, add a touch of olive oil and sauté the sweet onion until translucent and slightly caramelized, about 8-10 minutes. In a mixing bowl, combine the shredded duck, diced foie gras, cooked onions, salt, and black pepper. Mix until well combined.
Agrodolce Sauce Preparation
- 3
Make the Agrodolce Sauce
In a saucepan, heat olive oil over medium heat. Add the sliced sweet onion and cook until soft and golden, about 5-7 minutes. Stir in the red wine vinegar and sugar, then season with salt and pepper. Simmer until the sauce thickens slightly, about 10 minutes. Remove from heat and set aside.
Ravioli Assembly and Cooking
- 4
Assemble the Ravioli
Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into squares of about 3 inches. Place a small spoonful of filling in the center of half the squares. Moisten the edges with water, then fold over the other half of the squares to form triangles. Press to seal, ensuring no air pockets remain.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4-5 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon and drain.
- 6
Serve
Plate the ravioli and drizzle with the warm agrodolce sauce. Serve immediately, garnished with additional black pepper and a sprinkle of fresh herbs if desired.