Best Duck And Smoked Ravioli With Brown Butter Basil And Sun Dried Tomatoes Recipes

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DUCK RAVIOLI



Duck Ravioli image

Make and share this Duck Ravioli recipe from Food.com.

Provided by Chef Rangel

Categories     Duck

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

2 cups of boiled duck breasts, chopped
1 lb ground pork
4 cups chopped swiss chard, chopped
1 cup ricotta cheese
3 egg yolks
6 medium garlic cloves
1/2 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1/2 cup fresh parsley, chopped
1 teaspoon salt
12 cups sifted all-purpose flour
3 cups water
12 large eggs
3 teaspoons salt
8 medium garlic cloves, minced
4 cups porcini mushrooms, sliced
1 tablespoon olive oil
1 cup butter
1 cup marsala
1 cup heavy whipping cream
salt and pepper

Steps:

  • For the filling: Saute pork with garlic for a few minutes and drain fat.
  • Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and parsley.
  • Run mixture through meat grinder, processing into a fine paste, and return to mixing bow.
  • Mix in ricotta, egg yolks and salt.
  • For the ravioli: Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour.
  • Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper consistency for rolling.
  • Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball.
  • After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board.
  • Using a 30" wooden rolling pin, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear.
  • The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped. *You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent.
  • For the sauce: Saute garlic and mushrooms in olive oil/butter mix.
  • After 5 minutes, add marsala, cooking until about half the marsala has boiled off.
  • Reduce heat to simmer, mix in whipping cream, and stir for a minute or two.
  • Add a bit of salt and pepper to taste.
  • Pour mixture on ravioli and enjoy!

Nutrition Facts : Calories 3002.3, Fat 125.2, SaturatedFat 63.6, Cholesterol 1117.7, Sodium 3137.4, Carbohydrate 307.8, Fiber 12.5, Sugar 6.6, Protein 101.4

WILD MUSHROOM RAVIOLI WITH BASIL-PINE NUT SAUCE



Wild Mushroom Ravioli With Basil-Pine Nut Sauce image

This is a quick weeknight ravioli dish that I grabbed from the show Everyday Italian. Sure, it's not homemade ravioli, but that's the quick part about it ;)

Provided by Pikake21

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons pine nuts
salt
1 (11 ounce) package wild mushroom ravioli
1/2 cup unsalted butter
1/4 cup basil leaves
1/4 teaspoon black pepper
1 pinch of freshly grated nutmeg
1/3 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 350°. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
  • (I toast in a dry fry pan on the stove top until golden brown).
  • Bring a large pot of water to a boil, salt water.
  • Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
  • (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
  • In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
  • Add the basil leaves and cook until crisp.
  • Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
  • Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
  • Place on plates or in a covered casserole dish for serving.
  • Serve with grated cheese at the table.

Nutrition Facts : Calories 275.6, Fat 29.2, SaturatedFat 16.1, Cholesterol 65.8, Sodium 116.5, Carbohydrate 1.4, Fiber 0.5, Sugar 0.3, Protein 3.8

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