Duck and Liver Ravioli
Pasta and Pizza • Italian
Description
Duck and Liver Ravioli
Ingredients
- Ground Black Pepper to taste
- Mustard Greens 1 teaspoon
- Walnuts 0 fl oz
- Capers 1 teaspoon
- Balsamic Vinegar 0 fl oz
- Cornichons 2 pieces
- Onion ½ piece
- Nutmeg to taste
- Parsley 5 stems
- Veal Liver 5 oz
- Pig's Head 1 piece
- Rabbit Fillet 10 oz
- Salt to taste
- Olive Oil 1 teaspoon
- Wheat Flour 15 oz
- Chocolate eggs 3 pieces
Step-by-Step Guide
Step 1
Sift the flour with a pinch of salt onto the work surface and make a well in the center of the flour mound. Crack the eggs into it, add the olive oil and 2 tablespoons of water. Knead the dough by hand until it is smooth, soft, and dry. Roll it into a ball, cover it, and let it rest for 2 hours.
Step 2
Heat the duck fillet in the microwave. Remove the bones and shred the meat. Heat the pork head in the microwave – separate the fat and keep it, shred the meat. Mix with the duck, liver, finely chopped parsley, freshly grated nutmeg, finely chopped onion, cornichons, and capers. Stir in the remaining pork fat. Season with pepper.
Step 3
Divide the dough in half and roll out into two very thin squares. Place small portions of filling on one of the squares: they should be at least 2.5 cm apart. Moisten the space between the filling and the second square of dough with water: use wet hands or, preferably, a brush. Cover the filling with the second square, wet side down. Then, use a pasta cutter to cut the square into ravioli. If you don't have such a cutter, you can cut the ravioli with a regular sharp knife, but you must first press the strips of dough between the filling pieces together so that the ravioli do not fall apart when you cut them. This can be done with the handle of a fork or knife, or with your fingers.
Step 4
Bring salted water to a boil in a large pot. Crumble in the broth cubes. Add the ravioli in batches and bring back to a boil. Then cook for 5 minutes.
Step 5
Meanwhile, prepare the sauce: whisk together the balsamic vinegar, walnut oil, and mustard. Drain the water from the ravioli, transfer to a warmed serving dish, drizzle with the sauce, and serve immediately.
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