Wild Duck Porcini Ravioli Recipes

Steps:

• Preheat oven to 450 F degrees.
• Start a large stock pot of water to boil for ravioli.
• For the Filling.
• Rinse duck and pat dry. Season inside and out with salt and pepper. Cut vegetables into wedges. Stuff duck cavity with vegetables and squeeze juice of orange into cavity. Place duck on roasting rack. Roast for 15 minutes on 450. Reduce heat to 350°F and cook until thermometer reads 160 in thigh.
• Remove meat from bone, reserving bones to make a secondary stock. (this could be used in place of the reserved mushroom stock as suggested for the ragu-it would give greater depth to the dish without the mushrooms overpowering the delicate ravioli).
• Shred or dice very fine the duck. Moisten with meat with the juices from roasting pan if necessary.
• For the Pasta Dough.
• Mix dry ingredients, eggs, water and salt in a bowl. Knead dough until it is silky soft (about 25 minutes by hand).
• Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
• Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
• Place a spoonful of the mixture in the center of the circle and top with another circle of dough.
• Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
• For the Ragu.
• While duck is roasting, place dried wild mushrooms in heat-proof container and add boiling water to cover. Allow to stand until mushrooms are reconstituted, about 1 hours or so. Drain mushrooms, reserving liquid. Chop mushrooms into bite-sized pieces. Reserve.
• Add veal demi-glacé to sauté pan along with reserved mushroom liquid (be sure to strain mushroom liquid to remove any particles and/or residual dirt). Create a sauce from the demi-glace making sure it isn't too thin or too thick. Add mushrooms to the sauce. Adjust seasonings as needed.
• For the Ravioli.
• Make ravioli by filling with desired amount of duck, sealing with egg wash (or water) and removing all air bubbles from each ravioli.
• Cook ravioli in boiling water until al dente, about 6 minutes.
• Drain ravioli, reserving some of the pasta liquid. Quickly add ravioli to ragu. Gently toss to coat ravioli with ragu. Add additional cooking liquid from pasta if necessary. You don't want this too dry.
• Dish into pre-heated, large shallow rimmed bowls. Place a 1/4-1/3' slice of Foie Gras on top of ravioli.
• Serve with parmesean cheese on the side.

Steps:

• Preheat oven to 400 degrees F. Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F. Place in refrigerator and cool down. Take breasts and finely mince. Mix in remaining ingredi
• Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm. Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli. Place finished ravioli in boiling water for approximately 8 to 12 minutes or un
• Place butter in hot skillet and cook until browned. Add wine and reduce by 1/3, then add chicken stock and remaining ingredients. Reduce again by 1/3.
• Gently saute Ravioli in butter sauce and serve with a fresh sprig of

Steps:

• First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
• When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.

Steps:

• 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, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear.
• The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped. *You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent.
• For the sauce: Saute garlic and mushrooms in olive oil/butter mix.
• After 5 minutes, add marsala, cooking until about half the marsala has boiled off.
• Reduce heat to simmer, mix in whipping cream, and stir for a minute or two.
• Add a bit of salt and pepper to taste.
• Pour mixture on ravioli and enjoy!

Steps:

• Place mushrooms in a medium bowl; add 4 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
• Heat butter in an 8- or 10-inch skillet over medium-low heat. Add shallot; cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high; add mushrooms, and cook, stirring often, until golden brown, about 3 minutes.
• Add reserved liquid; season with salt and pepper. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Remove from heat; stir in heavy cream.
• Meanwhile, cook ravioli in a pot of boiling salted water until they float to the top, according to package instructions. Drain, and divide among serving bowls; spoon mushroom sauce over ravioli.

Steps:

• Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
• Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
• Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.