Marco's Duck Egg Pasta ravioli
Member recipe

Marco's Duck Egg Pasta ravioli

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Delicious fresh ravioli filled with rich Parma ham, pecorino and mushrooms severed with a light butter sage sauce

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • For Plain Pasta:
  • 200g Zero zero flour
  • 2 Duck eggs
  • Pinch salt
  • For Green Pasta:
  • Replace one duck egg with the same volume of blended baby spinach.
  • For the Filling:
  • 2 tbsp olive oil
  • 1 banana shallot finely cut, makes about 2 tablespoons
  • 5 cloves garlic, chopped
  • 3 thick slices or Parma Ham
  • 2 cups mixed mushrooms thinly sliced.  I used Chestnut, Oyster and chanterelle.
  • Salt and pepper
  • 1-1/2 cups grated Pecorino cheese (or Parmesan)
  • For the sauce:
  • 50g Unsalted Butter
  • pinch Nutmeg
  • 4 Fresh sage leaves

Method

    1. Prepare all ingredient before hand. Pasta should be chilling in the fridge.
    2. Put the olive oil in a shallow pan and heat, add the shallots and cook until soft, about 2 minutes - Don't let it burn.
    3. Add the mushroom and garlic and cook for another two minutes, finally adding the parma ham and cooking for a further minute.
    4. Take off the heat and put into a bowl, to prevent further cooking, stir in the Pecorino then leave to chill.
    5. To make the Ravioli, roll out to thin sheets and cut the desired shape. I used a round cutter and use this as a way of placing the filling in the center.  Place a further past disc on top then sealing with water
    6. Cooking time in boiling salted water only takes minutes, as soon as they float then remove from the water and server with a nice sage butter with a little nutmeg.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.