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Ingredients
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Dough
Method
Directions
Prepare the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Make the Filling
In a bowl, combine the shredded duck, ricotta cheese, Parmesan, truffle oil, salt, and black pepper. Mix well and set aside.
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece on a floured surface until thin (about 1/16 inch thick).
Fill the Ravioli
Place a teaspoon of filling on one sheet of dough, leaving space in between. Moisten the edges with water, then place another sheet of dough on top. Press down around the filling to seal and cut into desired shapes.
Prepare the Sunchoke Sauce
In a saucepan, melt butter over medium heat. Add diced sunchokes and cook until golden. Add heavy cream, salt, and pepper, and simmer until sunchokes are tender. Blend until smooth and stir in chopped parsley.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serve
Plate the ravioli and drizzle with sunchoke sauce. Garnish with additional parsley if desired.