DUCK CONFIT RAVIOLIS
Provided by Gaila - The Petit Gourmet
Time 1h15m
Number Of Ingredients 15
Steps:
- Place the flour on a clean work surface. Make a well in the center of the flour, break the eggs into the well. Add salt and olive oil in the center of the well and mix gently with a fork.
- Slowly begin incorporating flour in the flour pulling side of the well. With your hands or a food processor continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little more flour.
- Keep working the dough and continue kneading until the dough becomes smooth and elastic, about 8-10 minutes. Gather the kneaded dough and form a ball. Cover the dough ball with plastic or aluminum foil and let stand at room temperature for at least 1 hour.
- Lightly flour the work surface, place the ball of dough in the floured area. With the palm of your hand, flatten into a circle about six inches. With a lightly floured rolling pin, roll out the dough starting from the center and sideways, slightly rotate the position of the rolling pin with each move, always starting at the center and rolling sideways. (Keep the dough covered until ready to use.)
- Continue stretching until the dough is uniform 1/8 inch or so thick. Sprinkle lightly stretched dough and let it dry for about 15 minutes before cutting.
- In a skillet, heat the butter and oil, garlic, tomatoes, mushrooms in a skillet over medium heat, and sprinkle with salt and black pepper. Cook until brown, about 8 minutes, add the peas cook for 1 more minute. Reserve.
- In a large bowl mix together the duck confit, ricotta cheese, Parmesan cheese and egg until it's all mixed together.
- Place about 1 teaspoon of filling on each circle individual pasta. Moisten the edges and place another circle on top. Press firmly on the edges to seal properly. Repeat with remaining dough and filling.
- Put salted water to boil. Add ravioli. Reduce heat to simmer; Cook for 1-2 minutes or until ravioli float to the surface and are tender to the touch. Drain. Put the ravioli in the sauce and heat and cover with sauce. Serve and enjoy!
DUCK EGG RAVIOLI, SHEEP'S MILK RICOTTA AND ALMOND BROWN BUTTER
Provided by Michael Symon : Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ravioli: Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly ground black pepper. Set aside.
- Lay the pasta dough out in long sheets on your counter. Working quickly, place 4 dollops of ricotta mixture along 1 sheet pasta, spacing them about 5 inches apart. Form the ricotta mixture into small "nests" with sufficient space for a duck egg yolk in each.
- Carefully transfer the yolks into each ricotta nest.
- Using a spray bottle filled with water, gently mist the pasta sheet to seal. Lay the second sheet of pasta over the first and use a ring cutter to seal. Seal the pasta gently with fingers.
- Dust a half sheet tray with flour and transfer the ravioli to the tray. Freeze until needed.
- When ready to serve: Bring a large pot of salted water to the boil and cook the ravioli approximately 2 to 3 minutes, being careful not to overcook.
- For the sauce: Add the butter to a saucepan over high heat; as it begins to melt, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the orange juice and add a ladleful of pasta water. Add the Parmesan cheese. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.
- To make the pasta dough: Mound the "00" flour on a cutting board or countertop. Sprinkle the salt over it. Form a well in the center of the flour and pour in the yolks. Add the olive oil and break each yolk. Using a plastic bench scraper or your fingers, draw the flour over the yolks from the perimeter. Continue to mix the flour into the yolks until it's all incorporated, kneading only enough for it to come together. Shape the dough into a rectangle, about 1/2-inch thick. The mixture should be dense, flaky, and crumbly. Cover the dough with a damp towel and let it rest for 10 to 30 minutes.
- Cut the dough into 4 pieces. Take one piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush. Starting with the rollers of your pasta machine set to the widest setting, pass the dough through, five or six times, or until the dough begins to become pliable. Do the same for the remaining pieces. Narrow the rollers by one setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting one time until the dough has reached the desired thickness.
- Proceed to cut the pasta as desired, tossing the finished pasta with the rice flour to prevent sticking. The pasta at this point can sit at room temperature covered with parchment or a dry towel, something that will allow it to breathe but not dry out, for up to half a day. It can also be cut as desired, tossed with rice flour, and frozen in plastic bags for up to a month.
PASTA DOUGH FOR RAVIOLI
Provided by Tyler Florence
Yield 24 ravioli
Number Of Ingredients 5
Steps:
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
WILD DUCK PORCINI RAVIOLI
Make and share this Wild Duck Porcini Ravioli recipe from Food.com.
Provided by rwaldrip
Categories < 4 Hours
Time 4h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 F degrees.
- Start a large stock pot of water to boil for ravioli.
- For the Filling.
- Rinse duck and pat dry. Season inside and out with salt and pepper. Cut vegetables into wedges. Stuff duck cavity with vegetables and squeeze juice of orange into cavity. Place duck on roasting rack. Roast for 15 minutes on 450. Reduce heat to 350°F and cook until thermometer reads 160 in thigh.
- Remove meat from bone, reserving bones to make a secondary stock. (this could be used in place of the reserved mushroom stock as suggested for the ragu-it would give greater depth to the dish without the mushrooms overpowering the delicate ravioli).
- Shred or dice very fine the duck. Moisten with meat with the juices from roasting pan if necessary.
- For the Pasta Dough.
- Mix dry ingredients, eggs, water and salt in a bowl. Knead dough until it is silky soft (about 25 minutes by hand).
- Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
- Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
- Place a spoonful of the mixture in the center of the circle and top with another circle of dough.
- Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
- For the Ragu.
- While duck is roasting, place dried wild mushrooms in heat-proof container and add boiling water to cover. Allow to stand until mushrooms are reconstituted, about 1 hours or so. Drain mushrooms, reserving liquid. Chop mushrooms into bite-sized pieces. Reserve.
- Add veal demi-glacé to sauté pan along with reserved mushroom liquid (be sure to strain mushroom liquid to remove any particles and/or residual dirt). Create a sauce from the demi-glace making sure it isn't too thin or too thick. Add mushrooms to the sauce. Adjust seasonings as needed.
- For the Ravioli.
- Make ravioli by filling with desired amount of duck, sealing with egg wash (or water) and removing all air bubbles from each ravioli.
- Cook ravioli in boiling water until al dente, about 6 minutes.
- Drain ravioli, reserving some of the pasta liquid. Quickly add ravioli to ragu. Gently toss to coat ravioli with ragu. Add additional cooking liquid from pasta if necessary. You don't want this too dry.
- Dish into pre-heated, large shallow rimmed bowls. Place a 1/4-1/3' slice of Foie Gras on top of ravioli.
- Serve with parmesean cheese on the side.
Nutrition Facts : Calories 620.1, Fat 18.4, SaturatedFat 5.8, Cholesterol 230.3, Sodium 162.7, Carbohydrate 80.2, Fiber 4.3, Sugar 5.7, Protein 30.8
More about "marcos duck egg pasta ravioli food"
HOMEMADE DUCK EGG PASTA - KRUMPLI
Web Feb 9, 2019 2 Duck Eggs 250 g "00" Flour or 1.75 times the weight of the eggs without the shell Instructions Crack the eggs into a bowl and weigh …
From krumpli.co.uk
4.1/5 (9)Total Time 1 hr 30 minsCategory Pasta RecipesCalories 467 per serving
From krumpli.co.uk
4.1/5 (9)Total Time 1 hr 30 minsCategory Pasta RecipesCalories 467 per serving
- There is no secret to this just get stuck in bash, turn, twist and repeat, it should take between 8 & 15 minutes. You should really be getting a sweat on doing this and if you ain't then you ain't doing it properly.
UOVO IN RAVIOLO (RUNNY EGG YOLK RAVIOLI) RECIPE - SERIOUS …
Web Mar 5, 2015 Remove from heat and return pancetta to each pan. When water is boiling, gently slide ravioli into pot. Boil for 1 minute 30 seconds …
From seriouseats.com
5/5 (2)Total Time 1 hr 5 minsCategory Appetizers And Hors D'oeuvres, MainsCalories 663 per serving
From seriouseats.com
5/5 (2)Total Time 1 hr 5 minsCategory Appetizers And Hors D'oeuvres, MainsCalories 663 per serving
DUCK CONFIT RAVIOLI - CANARDS DU LAC BROME
Web Cover with another strip of dough. Press with a rolling pin to seal the two pieces of pasta and cut the ravioli. Remove the excess dough from around the mould. Gently remove the ravioli from the mould. Repeat with the …
From canardsdulacbrome.com
From canardsdulacbrome.com
ROTOLO DI SPINACI RECIPE - GREAT ITALIAN CHEFS
Web 1. Begin by making the pasta. Place the flour on a clean surface and make a well in the centre. Place the eggs and yolk into the well and use a fork to stir, slowly incorporating the flour bit by bit. Once the egg and flour is …
From greatitalianchefs.com
From greatitalianchefs.com
HEART-SHAPED RAVIOLI - THE KITCHEN FAIRY
Web Feb 11, 2021 1 large egg yolk reserve egg white for shaping ravioli 1 tablespoon water if needed Brown butter sauce and garnishes ½ cup butter 1 teaspoon kosher salt ½ teaspoon black pepper freshly ground 1 …
From kitchenfairy.ca
From kitchenfairy.ca
DUCK RAVIOLI RECIPE - DUCK LIVER RAVIOLI | HANK SHAW
Web May 30, 2020 Make the dish. Bring a kettle of heavily salted water (it should taste like the ocean) to a boil and boil the ravioli for 2 to 3 minutes. In a frying pan, bring the three …
From honest-food.net
4.7/5 (3)Total Time 1 hr 15 minsCategory PastaCalories 512 per serving
From honest-food.net
4.7/5 (3)Total Time 1 hr 15 minsCategory PastaCalories 512 per serving
DUCK RAVIOLI RECIPE, LANGOUSTINES & VEAL JUS - GREAT BRITISH CHEFS
Web Remove from the oven and leave to cool in the fat before removing. 3. For the veal jus, preheat the oven to 180°C/gas mark 4. 4. Place the bones into a high-sided roasting tray …
From greatbritishchefs.com
From greatbritishchefs.com
HOMEMADE CHEESE RAVIOLI MADE WITH FRESH EGG PASTA DOUGH …
Web Add the red sauce. If needed, add a splash of pasta cooking water to loosen the sauce. Add the ravioli to the water and turn down the heat to bring the water to a gentle simmer …
From rachaelrayshow.com
From rachaelrayshow.com
MARCO | DUCK LIFE WIKI | FANDOM
Web You shouldn't listen to her. You gotta follow your dreams, kid! -Marco, Duck Life Adventure Marco is a character of the Duck Life Series. He is the final boss of Duck Life: …
From ducklife.fandom.com
From ducklife.fandom.com
PAPPARDELLE WITH DUCK RAGU FROM 'ROBERTA'S' - SERIOUS EATS
Web Jan 6, 2020 To cure the duck: In a big bowl, mix the garlic cloves and thyme sprigs with the salt and 5 or 6 coarse grinds of black pepper. In a shallow glass container or on a …
From seriouseats.com
From seriouseats.com
EGG YOLK- AND RICOTTA-FILLED RAVIOLI RECIPE
Web Feb 14, 2023 For the Dough; 2¼ cups 00 flour, plus more for dusting; 3 eggs, plus 3 egg yolks; ½ teaspoon kosher salt, plus more for boiling; For the Sauce; 1 tablespoon olive …
From tastingtable.com
From tastingtable.com
FOOD TO COOK DURING COVID 19 ISOLATION : MARCO'S DUCK EGG PASTA …
Web Marco's Duck Egg Pasta ravioli with Parma Ham and Mushrooms So imagine, I'm sat at work thinking up recipes and Marco pops in to ask a question. So I ask one back, what …
From msr-menu.blogspot.com
From msr-menu.blogspot.com
DUCK EGG RAVIOLI - LAVENDER AND LIME
Web Sep 16, 2011 100 g pasta flour 1 pinch fine salt 1 egg flour for dusting 2 duck eggs, separated (at fridge temperature) for the exotic mushroom sauce 15 mls olive oil 1 small …
From tandysinclair.com
From tandysinclair.com
HOME | MARCELLOSPIZZERIA
Web Monday - Thursday: 12PM - 9PM. Friday - Saturday: 12PM - 10PM. Sunday: 1PM - 9PM
From marcellospizzeria.com
From marcellospizzeria.com
MARCOS FAMOUS - - ORDER PICKUP ONLINE AND SAVE 15%
Web Marco's Famous - A menu featuring an array of classic fast-food burgers, fries & gyros in a space with bright decor. ... Marco's Famous - A menu featuring an array of classic fast …
From marcosfamous.net
From marcosfamous.net
MARCO'S DUCK EGG PASTA RAVIOLI | RAVIOLI FILLING, RAVIOLI, EGG …
Web Oct 7, 2017 - Delicious fresh ravioli filled with rich Parma ham, pecorino and mushrooms severed with a light butter sage sauce. Oct 7, 2017 - Delicious fresh ravioli filled with …
From pinterest.co.uk
From pinterest.co.uk
MENU - MARCELLO RISTORANTE & PIZZERIA
Web Fresh homemade egg pasta in the Italian tradition. Spaghetti Aglio, Olio e Peperoncino . Spicy sauce, olive oil, garlic, tomatoes $ 22.00. Spaghetti alla Bolognese . Marinara and …
From marcellopizzeria.com
From marcellopizzeria.com
MARCO’S DUCK EGG PASTA RAVIOLI WITH PARMA HAM AND MUSHROOMS
Web May 28, 2012 Ingredients . 2 tbsp olive oil; 1 banana shallot finely cut, makes about 2 tablespoons; 5 cloves garlic, chopped; 3 thick slices or Parma Ham; 2 cups mixed …
From pagambar.wordpress.com
From pagambar.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love