MARCO'S DUCK EGG PASTA RAVIOLI
Delicious fresh ravioli filled with rich Parma ham, pecorino and mushrooms severed with a light butter sage sauce
Provided by pagambar
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Prepare all ingredient before hand. Pasta should be chilling in the fridge.
- Put the olive oil in a shallow pan and heat, add the shallots and cook until soft, about 2 minutes - Don't let it burn.
- Add the mushroom and garlic and cook for another two minutes, finally adding the parma ham and cooking for a further minute.
- Take off the heat and put into a bowl, to prevent further cooking, stir in the Pecorino then leave to chill.
- To make the Ravioli, roll out to thin sheets and cut the desired shape. I used a round cutter and use this as a way of placing the filling in the center.  Place a further past disc on top then sealing with water
- Cooking time in boiling salted water only takes minutes, as soon as they float then remove from the water and server with a nice sage butter with a little nutmeg.
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