Duck Confit Ravioli Recipe
ricotta • beech mushroom • butternut squash • crispy shallot
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Ingredients
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Ravioli Filling and Pasta
Method
Preparation and Cooking
- 1
Prepare the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs using a fork until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine the shredded duck confit, ricotta cheese, chopped beech mushrooms, and mashed butternut squash. Mix until well combined and season with salt and pepper to taste.
- 3
Roll Out the Dough
Divide the rested dough into four pieces. Roll each piece out on a floured surface or use a pasta machine to achieve thin sheets.
- 4
Fill the Ravioli
Place small mounds of filling (about 1 tablespoon each) spaced apart on one sheet of pasta. Brush the edges with water, then place another sheet of pasta on top. Press down around each mound to seal, ensuring there are no air pockets. Cut out individual ravioli using a pasta cutter or knife.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and drain.
- 6
