Duck Ravioli

Name: Duck Ravioli
Ingredients: Ravioli Filling; 2 cups of boiled duck breasts, chopped; 1 lb ground pork; 4 cups chopped swiss chard, chopped; 1 cup ricotta cheese; 3 egg yolks; 6 medium garlic cloves; 1/2 cup fresh basil, chopped; 1/4 cup fresh oregano, chopped; 1/2 cup fresh parsley, chopped; 1 teaspoon salt; Ravioli; 12 cups sifted all-purpose flour; 3 cups water; 12 large eggs; 3 teaspoons salt; Porcini Cream Sauce; 8 medium garlic cloves, minced; 4 cups porcini mushrooms, sliced; 1 tablespoon olive oil; 1 cup butter; 1 cup marsala; 1 cup heavy whipping cream; salt and pepper

24 ingredients

1 steps

Ingredients

Ravioli Filling
2 cups of boiled duck breasts, chopped
1 lb ground pork
4 cups chopped swiss chard, chopped
1 cup ricotta cheese
3 egg yolks
6 medium garlic cloves
1/2 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1/2 cup fresh parsley, chopped
1 teaspoon salt
Ravioli
12 cups sifted all-purpose flour
3 cups water
12 large eggs
3 teaspoons salt
Porcini Cream Sauce
8 medium garlic cloves, minced
4 cups porcini mushrooms, sliced
1 tablespoon olive oil
1 cup butter
1 cup marsala
1 cup heavy whipping cream
salt and pepper

Directions

1

["For the filling: Saute pork with garlic for a few minutes and drain fat.", "Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and parsley.", "Run mixture through meat grinder, processing into a fine paste, and return to mixing bow.", "Mix in ricotta, egg yolks and salt.", "For the ravioli: Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour.", "Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper consistency for rolling.", "Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball.", "After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board.", "Using a 30\" wooden rolling pin