Duck Ravioli Recipe Easy and Delicious Homemade Pasta

Duck ravioli is an indulgent twist on a classic Italian favorite that will impress both family and guests alike. The rich, succulent flavor of duck paired with delicate pasta creates a harmony of tastes and textures that’s simply irresistible.

Whether you’re cooking for a special occasion or craving a gourmet meal at home, this duck ravioli recipe offers a perfect balance of elegance and comfort.

In this recipe, we’ll guide you through making tender homemade pasta, preparing a flavorful duck filling, and assembling everything into beautiful ravioli. The sauce options we suggest complement the robust duck meat without overpowering it, ensuring every bite is a celebration of bold flavors and culinary craftsmanship.

Get ready to elevate your cooking skills and enjoy a dish that’s as rewarding to make as it is to eat!

Why You’ll Love This Recipe

Duck ravioli brings a gourmet touch to your dinner table with a filling that’s rich, savory, and tender. Unlike traditional ravioli fillings such as cheese or spinach, duck offers a unique depth of flavor that pairs perfectly with fresh pasta.

This recipe is also a fantastic way to showcase your culinary skills with homemade pasta dough and a thoughtfully prepared filling.

Additionally, making ravioli from scratch allows you to control the ingredients and customize the dish to your tastes. Whether you want a lighter sauce or a more decadent one, this recipe is versatile.

Finally, duck ravioli is a crowd-pleaser that’s guaranteed to impress. It’s perfect for date nights, holiday dinners, or any time you want to treat yourself to something special.

Ingredients

• For the Pasta Dough:
• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the Duck Filling:
• 2 duck breasts, skin on (about 12 ounces)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup cooked chestnuts, finely chopped (optional)
• 1/4 cup ricotta cheese
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• For the Sauce:
• 4 tablespoons unsalted butter
• 2 tablespoons fresh sage leaves
• 1/4 cup chicken stock or dry white wine
• Salt and pepper, to taste

Equipment

• Mixing bowls
• Rolling pin or pasta machine
• Sharp knife or ravioli cutter
• Skillet or frying pan
• Medium saucepan
• Measuring cups and spoons
• Food processor or blender (optional for filling)
• Large pot for boiling water
• Slotted spoon or spider strainer

Instructions

1. Prepare the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add salt and olive oil. Using a fork, gently whisk the eggs and gradually incorporate the flour until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
2. Cook the duck breasts: Score the skin of the duck breasts in a crosshatch pattern. Heat olive oil in a skillet over medium heat. Place the duck breasts skin side down and cook for 6-7 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare. Remove from pan and let cool. Once cooled, finely chop the duck meat, discarding skin and bones.
3. Prepare the filling: In the same skillet, add chopped onion and garlic. Sauté over medium heat until softened and translucent, about 3-4 minutes. In a bowl, combine the chopped duck, sautéed onion and garlic, ricotta cheese, chopped chestnuts (if using), and fresh thyme. Season with salt and pepper. Mix well until fully incorporated.
4. Roll out the pasta: Divide the rested dough into 2 portions. Using a rolling pin or pasta machine, roll each portion into thin sheets, about 1/16 inch thick. Dust with flour to prevent sticking.
5. Assemble the ravioli: Place small spoonfuls (about 1 teaspoon) of the duck filling spaced evenly on one pasta sheet. Brush around the filling with water to help seal. Carefully place the second pasta sheet on top and press down around the filling to remove air pockets. Use a knife or ravioli cutter to cut between the mounds, forming individual ravioli. Press edges firmly to seal.
6. Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water in batches to avoid overcrowding. Cook for 3-4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and set aside.
7. Prepare the sauce: In a saucepan, melt the butter over medium heat. Add fresh sage leaves and cook for 2-3 minutes until fragrant and the butter starts to brown lightly. Add chicken stock or white wine to deglaze the pan and simmer for 2 minutes. Season with salt and pepper.
8. Serve: Plate the cooked ravioli and spoon the sage butter sauce over the top. Garnish with additional sage leaves or freshly grated Parmesan cheese if desired.

Tips & Variations

“For the best flavor, use fresh duck breasts and make your pasta dough from scratch. If you prefer, substitute chestnuts with toasted walnuts or omit nuts altogether for a simpler filling.”

If you don’t have time to make fresh pasta, high-quality store-bought wonton wrappers or fresh egg pasta sheets can be used as a shortcut.

For a creamier filling, increase the ricotta cheese slightly or add a tablespoon of mascarpone. Experiment with herbs like rosemary or tarragon to complement the duck.

To make the dish more decadent, finish the sauce with a splash of heavy cream or drizzle with truffle oil before serving.

Nutrition Facts

Serving Suggestions

Duck ravioli pairs beautifully with light green salads dressed in lemon vinaigrette to cut through the richness of the dish. Consider serving it alongside roasted seasonal vegetables such as asparagus, Brussels sprouts, or butternut squash.

For wine lovers, a medium-bodied red like Pinot Noir or a well-chilled white like Chardonnay complements the flavors of duck ravioli wonderfully.

To elevate your meal, finish with a sprinkle of freshly grated Parmesan or Pecorino Romano cheese and a crack of black pepper.

Conclusion

This duck ravioli recipe is a culinary masterpiece that transforms simple ingredients into an elegant and flavorful dish. While it requires some time and care, the reward is a tender pasta filled with rich, savory duck that delights every palate.

Whether you’re an experienced cook or an adventurous beginner, this recipe offers a satisfying challenge that will boost your kitchen confidence.

By mastering the art of homemade pasta and combining it with a luscious duck filling, you create a dish that’s perfect for memorable dinners with loved ones. Don’t forget to explore complementary sauces and sides to customize the meal to your tastes.

Happy cooking!

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