Smoked Duck Ravioli Recipe

Make the Ravioli Dough

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a bowl, mix the shredded smoked duck, ricotta cheese, grated Parmesan, black pepper, and salt until well combined.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Form the Ravioli

Place a teaspoon of filling on one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water. Place another sheet on top and press down to seal, ensuring to remove any air pockets. Cut into squares or circles.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon and set aside.

Make the Sage Infused Béchamel

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, cooking until thickened. Add the sage leaves and simmer for 5 minutes. Strain out the sage and season with salt and pepper.

Serve

Plate the ravioli and drizzle the sage-infused béchamel over the top. Garnish with additional Parmesan if desired.