Roast Duck Breasts and Porcini Mushroom Ravioli with Burnt Butter and Sage Sauce
A classic dish which can be served any time of year
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
Products used
Method
- 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.
- 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.
- Make 1 quantity of pasta dough and follow instructions to making ravioli. (See recipe in accompaniments section).
- 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.
- 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.