MARCO'S DUCK EGG PASTA RAVIOLI

Marco's Duck Egg Pasta ravioli image

Provided by pagambar

Time 1h

Yield Serves 4

Number Of Ingredients 14

200g Zero zero flour
2 Duck eggs
Pinch salt
Replace one duck egg with the same volume of blended baby spinach.
2 tbsp olive oil
1 banana shallotÃ‚Â finelyÃ‚Â cut, makes about 2 tablespoons
5 cloves garlic, chopped
3 thick slices or Parma Ham
2 cups mixed mushrooms thinly sliced. Ã‚Â I used Chestnut, Oyster andÃ‚Â chanterelle.
Salt and pepper
1-1/2 cups grated Pecorino cheese (or Parmesan)
50g Unsalted Butter
pinch Nutmeg
4 Fresh sage leaves

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. Ã‚Â 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.