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Duck Meat Ravioli

Duck Meat Ravioli

Download the recipe PDF. View the YouTube video.

Serves 4 to 6.
By Dennis W. Viau; an original recipe.

This is more of a procedure than a recipe. You can use the practice of making ravioli to prepare leftovers into another, totally different meal. In this case, I had duck meat and sauce left over from making Duck with Plum Wine Reduction Sauce. I made pasta dough and then used the duck and sauce for the filling. With a creamy tomato sauce, it was very delicious—especially for having used leftovers. The following is what I used. Your needs might vary.


For the Ravioli Dough:
2 large eggs
1 tablespoon olive oil
½ teaspoon salt
½ cup (71g) all-purpose flour
½ cup (80g) durum wheat semolina pasta flour
1 egg white for an egg wash (you can use the yolk in the dough)
About a teaspoon of water
For the Filling:
6 ounces boneless cooked duck meat
4 to 6 tablespoons of plum wine reduction sauce (see my recipe for Duck with Plum Wine Sauce)
Small pinch of salt
About 1/8 teaspoon freshly grated nutmeg
Dry bread crumbs, if needed
For the Sauce:
1 cup (240ml/260g) marinara sauce
¼ cup (60ml) heavy cream


To make the pasta dough:

Break the eggs into a large bowl and add the salt and oil. Mix well with a fork. Add half of each kind of flour and mix to form a wet paste. Add each kind of flour a little at a time, mixing the dough well each time, until a dough forms. You might need more or less flour, depending on the size of the eggs, the absorbency of your flour, etc. I usually need to add additional flour to get a dough that is soft and pliable without being sticky. Wrap in plastic and let rest for an hour or more. Refrigerate if you will leave it for several hours.

On my web site, in the Basics section of the Recipe Archive is a PDF recipe and video link for making “Pasta From Scratch.” You might find that helpful if this is the first time you make pasta dough.

To prepare the filling:

Mince the meat well so that there are no large lumps that might tear the dough when shaping the ravioli. Add the reduction sauce and mix well. The mixture should be damp without being wet. If it is too wet, you can add a little bread crumbs to absorb some of the excess moisture.

To make the ravioli:

A ravioli form or mold will make the task easier, but you can do this by hand. I used a form. A pasta machine works well for rolling the dough, but you can use a rolling pin. I used my machine.

Roll about half the pasta dough through the pasta machine, rolling it progressively thinner. You might need to cut the sheet in half as it gets longer. Fold and roll again to get a sheet that is wide enough to cover the ravioli form with extra hanging over the edges. My machine (an Atlas 150) has a dial with numbers 1 through 7. I find number 6 best for making ravioli.

Dust a pasta sheet well with flour. Drape the pasta sheet over the form (trimming the length as needed), with the dusted side down, and carefully press small amounts of filling into each depression, being careful not to tear the dough. Mix the egg white and water to make an egg wash. Use a pastry brush to lightly coat a sheet of pasta dough with egg wash and then drape it carefully over the filled sheet that is in the ravioli form. Press the dough together around all the edges of each ravioli, pushing out as much excess air as possible. Invert the form to release the ravioli, then trim the edges and separate the ravioli with a knife or a fluted cutter.

To make the sauce:

Combine the sauce and cream, mixing well, in a small saucepan.

To prepare for serving:

Bring a large pot of water to a boil. While the water is heating for the ravioli, heat the sauce over medium-low heat.

Cook the ravioli 1 to 2 minutes. Drain and plate. Drape lightly with the tomato cream sauce. Serve with your favorite vegetables.

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