Recipe Sections
Use this dough recipe to create wonderful Duck and Porcini Mushroom Ravioli with Burnt Butter and Sage Sauce
120g plain flour per person
1 duck egg per person
Pinch salt
1. Blend ingredients in a food processor until combined. If dry add a small amount or water until a firm dough is achieved.
2. Portion the dough into the amounts you will need to make sheets of pasta. If you're a beginner, keep the balls of dough relatively small for easier handling - about tennis ball-sized. As you become more comfortable with the dough, you can shape larger pieces.
3. Tightly wrap the pasta dough in plastic and let it sit at room temperature until ready to use.
4. Start with the lowest number setting on pasta machine. Roll a small amount of dough so it will fit through the rollers. Roll through, then fold in half and put through again on the same setting. Repeat to achieve a smooth dough. Keep the dough covered while not using.
5. Lower the setting and roll again. Repeat until you get to the thinnest setting - if it gets too long divide in half.
6. Lay the pasta sheet on a floured bench and repeat the process so you have 2 thin sheets of pasta.
7. Place teaspoon size balls of filling on the pasta sheet, leaving enough space between each one to allow for sealing and cutting.
8. Brush around the filling with water and carefully lay the 2nd layer over the top. Work out any air bubbles that may appear. Using a cookie cutter carefully cut out the pasta.
9. Repeat until all the filling is used.
10. Cook in boiling salted water for 4-5 minutes until the pasta rises to the top.
11. Serve with sauce.