Marco's Duck Egg Pasta ravioli
Member recipe

Marco's Duck Egg Pasta ravioli

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Serves 4

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

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  • 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


    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.

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