How to Prepare Duck Ravioli with Cherry Sauce
Un-Wine'd host Tassie Pippert shows viewers how to prepare Duck Ravioli with Cherry Sauce. Duck Confit Ravioli may sound super fancy, but this recipe is deceptively easy to make.
Duck Confit is duck legs that have been braised in their own fat. If you feel duck is too gamey for your taste, turkey legs can serve as a good substitute.
Ravioli Filling Ingredients
- 1 duck leg confit - shredded
- 12 ounces ricotta
- 2 T. butter
- 1 c Mushrooms
- 2 cloves Garlic, minced
- 1 shallot, minced
- 1 egg
Ravioli Filling Preparation
Place shredded duck in a bowl.
Mix in ricotta.
In a small fry pan, melt the butter and saute the mushrooms, garlic and shallot until golden and cooked well.
Strain the vegetables from the butter and stir the mushroom mixture into the duck filling.
Rest the filling while making pasta.
Pasta Dough Ingredients
- 2 cups all purpose flour
- 3 large eggs at room temperature
- 1 T olive oil
- 1 t. Salt
- Water as needed
Pasta Dough Preparation
Place the flour, eggs, olive oil, and salt in a food processor fitted with a blade.
Run for about a minute to pull together all the ingredients into a nice dough ball.
If too dry, add a little water one teaspoon at a time mixing through after each addition.
If too wet, add a teaspoon of flour and mix.
Add another teaspoon if necessary.
Roll the dough through a #5 setting on a pasta machine or roll with a pin until the dough is thin enough for ravioli.
Cherry Sauce Ingredients
- 2 T butter
- 1 shallots, thinly sliced
- 1 c cherries, pitted and cut in half
- 1 ½ t. flour
- 2 t. cherry jam
- ¼ c. chicken stock
- 2 T. Paradise Springs Cab Franc
- Salt and pepper
- Fresh parsley leaves
Cherry Sauce Preparation
Melt butter in a medium fry pan.
Add the shallots and cherries.
Saute until the shallots start to turn translucent.
Add the flour and stir through.
Cook stirring frequently two minutes to give the flour time to cook through.
Add cherry jam, chicken stock, and Paradise Springs Cab Franc.
Season with salt and pepper.
Making The Ravioli
Lay out a sheet of pasta and scoop 2 T. of filling every three to four inches.
Brush around the filling with water and top with another sheet of dough. The water will help adhere the dough together. Be sure air bubbles are worked out.
To cut the raviolis, place a cookie cutter over the filling so the cut surface is approximately ½ inch wider all the way around than the filling mound. Cut the raviolis.
Drop into boiling water and cook approximately 4 minutes.
Serve with Cherry Sauce and garnish with parsley leaves.