Ingredients

Pasta filling

1 packet Luv-a-Duck, Roast Duck Breasts (cooked), skin removed and chopped finely
50g porcini mushrooms, dried
50g button mushrooms
1/2 onion, peeled, sliced and diced
1 clove garlic, crushed
Splash of white wine
75g parmesan cheese
2 eggs
2 tablespoons olive oil
Zest of 1 lemon
Zest of 1 orange
150g ricotta cheese

Pasta sauce
250g butter
1 bunch fresh sage leaves

Equipment required

• Mixing bowls
• Large pot
• Chopping board
• Chefs knife
• Tea towls
• Colander

Products used

Roast Duck Breast

Method

1. Reconstitute the porcini in a small bowl of hot water. Squeeze dry and saute with the button mushrooms, white wine, onion, garlic and duck in a little butter and oil. Cook until any liquid has reduced, then puree in a food processor.
2. Place the mixture into a large bowl and add the ricotta, lemon and orange zest and when cool add the eggs. Mix well and season to taste.
3. Make 1 quantity of pasta dough and follow instructions to making ravioli. (See recipe in accompaniments section).
4. Cook the pasta in a saucepan of salted boiling water for 4-5 minutes or until the pasta rises to the top of the pot.
5. To make the sauce: Heat the butter in a frypan, allow to go slightly brown in colour, add the sage leaves and serve with freshly shaved parmesan cheese.

Or try these similar recipes

Duck Breast with Fig and Cider Glaze

Smoked Duck with Chimichurri

Smoked Duck, Frisee and Poached Egg Salad

Products used

Roast Duck Breast

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