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Ben Bayly's Pinot and Duck Ravioli


Ben Bayly's Pinot and Duck Ravioli

For more information, visit  Cloudy Bay

Duck Ravioli Pasta Dough

300g "00" flour
5 egg yolks
1 egg
Pinch salt
 
Blend all ingredients together, place onto the bench and knead until it forms a tight dough.
Cover with cling film and let rest for 30min.
Roll thru a pasta machine until you have a thin pasta sheet about 1/8 cm thick. Cover with a tea towel to stop it from drying.
 
Duck filling

200g duck breast skinless
50g egg white
20g salt
150g cream

1 onion diced fine
Cube of butter
350mls pinot noir red wine

Handful chopped chives
Handful chopped parsley

Sautéthe diced onions in the butter, pour the pinot over and reduce slowly until all the liquid is gone and the onions are glazed. Cool in the fridge.
Dice the duck breast, place in a blender with the salt and blend until smooth. Add the egg white and blend to incorporate. Keeping the blender on, pour the cream slowly into the duck mixture to combine.
Place the mixture in a bowl; add the cold red wine, onions and the herbs. Place in a piping bag.

Take your ravioli mold, and flour it well. Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take your pastry bag and squeeze out about a tablespoon of filling into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a fluted pastry wheel to cut apart. Lay the ravioli on a floured baking pan and continue making ravioli until you've used all the pasta sheets.

Bring a large pot of well salted water to a boil. Add the ravioli in batches of about a dozen at a time. Bring the water back to a gentle simmer and cook for about 2 minutes. (If ravioli is frozen, cook about a minute more). Remove with a slotted spoon or handled strainer to a serving dish. Continue cooking the remainder of ravioli. Serve in the roasted duck broth with the optional seasonal garnish.

Optional seasonal garnish

Roasted duck broth
Vegetables balls
Sautégreens
Truffle
Chestnuts


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