DUCK & WILD MUSHROOM RAVIOLI
This is a great way to get yet another great meal from taking the time to make “confit of duck.” Since it takes time and attention, you should be able to get two or three meals out of it. You can also buy ready made duck confit at some of the big supermarkets today.
1 1/4 pound duck confit, lightly pulsed in food processor
- 1/2 cup parmesan, grated
- 2 ounces duck fat, or butter
- 1 teaspoon ground pepper
- 2 teaspoons ground coriander
- 2 cups chanterelle mushrooms or other mushroom, sauteed with 4 cloves garlic
- 2 cups ricotta cheese, well-drained, overnight if possible
- 3 tablespoons parsley, chopped
- Parmesan cream:
- 2 cups heavy cream
- 1/2 cup parmesan cheese
- Salt white pepper for seasoning if desired
Combine ingredients. Set aside in refrigerator until needed. Make pasta.
To make parmesan cream, reduce 2 cups of cream to 1 1/2 cups; add 1/2 cup grated parmesan cheese. Season if needed with salt and white pepper. Hold warm until needed to top ravioli.
Pasta for Ravioli
- 3 cups all purpose flour
- 1 teaspoon salt
- 5 eggs
- Pasta machine
Combine flour and salt in large bowl or clean smooth counter; make well in center and drop in eggs and most of water. Work the dry and wet together and keep adding water until dough comes together. Remove to lightly floured board and knead for 10 minutes. Cover and rest 30-60 minutes.
Divid the dough into 4 pieces; flatten to fit machine and roll through on setting 1. Gradually go through each machine setting until at the last one (#8 on our machine). This is the last time you put it through. Lay out on table or counter, or cut in two so it lays flat on counter. On one side of long sheet place 1 tablespoon of filling , carefully separating by 1 inch. Moisten edges with water and fold the noodle over filling to cover. Seal using pasta wheel, fork or your pressure with fingers.
For service: bring gallon of water with 3 tablespoons of salt to boil. Drop into water and simmer. Cover. Check to see if they are floating after 2-3 minutes. Remove to sheet pan and drain well. Serve with cream sauce and garnish with more duck confit, apple chutney and fresh micro-greens, if available.