Thursday, April 3, 2008

Ravioli recipe promised

Ya know, I can think of so many topics that I can’t wait to explore in writing but I promised this recipe so I’ll try to pen it now. I look forward to discussing so much fun food stuff soon. Without Further ado,

Smoked Gouda and Duck Ravioli with Brown Butter and Crispy Sage

For the Ravioli:

¾ cup Ricotta Cheese
¾ cup grated Smoked Gouda Cheese
¼ cup grated Parmesan Reggiano Cheese
¼ cup Parsley chopped
1 Egg
1 tsp Lemon Zest
1 5-6 oz Duck Breast
Salt and Pepper
Drizzle of olive oil
Prepackaged Wonton Wrappers (enough for about 24 Ravioli)
1 cup water (to seal the outside of the ravioli)

Combine the 1st 6 ingredients in a mixing bowl. Season lightly with salt and pepper. Mix well. Cover and refrigerate at least one hour. Season the duck with salt and pepper and drizzle with olive oil. In a hot pan, sear the duck on both sides for about 4-5 minutes per side. You want an internal temperature of around 145 degrees Fahrenheit. Let duck rest at least 10 minutes. Chop the duck into pea sized cubes.

Put together some sort of assembly station as seen in the photo I posted earlier. Place about ½ tsp cheese mixture as well as ½ tsp in a wonton wrapper. Take the second wrapper and wet the edges. Lay second wrapper atop first and seal from one side to the other removing the air from the center. Repeat this till you run out of ingredients.

This can be made one day ahead.

For the sauce and presentation (per about 6 Ravioli). Make 1 batch at a time so not to overcrowd the sauté pan:

6 Ravioli from above (serves 2 as an appetizer or 1 as a main course)
4 tbsp Unsalted Butter
8 large Sage Leaves

Add the Ravioli to a pot of boiling salted water and cook until they float. About 4 minutes. Drain well. In a sauté pan, melt the butter over medium heat until butter just begins to brown. Add the sage and Ravioli. Sauté together about 4 minutes then plate. Drizzle butter and sage over ravioli. Serve.

This was one of my recent favorites but you’ll see that I say that a lot. ENJOY!!!!!!

1 comment:

Food Handler Certification said...

I'll be making this recipe this weekend because my dad is coming after a year in other country. Thanks for posting this amazing recipe!