Duck And Smoked Ravioli With Brown Butter, Basil And Sun-Dried Tomatoes

Serves: 2

Ewell Douglas

1 January 1970

Based on User reviews:

57

Spice

55

Sweetness

54

Sourness

41

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

910 g

Duck Breast

1 cup

Mozzarella (smoked)

1 cup

Carrot (fine dice)

4 tbsps

Green Onion (fine dice)

2 tsps

Marjoram

1 tsp

Cumin

1 tsp

Chili Powder

1 tsp

Coriander

3 tbsps

Heavy Cream

1

Black Pepper (to taste)

5

Eggs

30 g

Oil

30 g

Water

1

Salt

4 cups

Flour

90 g

Unsalted Butter

40 g

White Wine

90 g

Chicken Stock

1 cup

Dried Tomatoes (sun-)

1 tbsp

Garlic (minced)

6 sprigs

Basil (fresh)

Directions:

1

Preheat oven to 400 degrees F

2

Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F

3

Place in refrigerator and cool down

4

Take breasts and finely mince

5

Mix in remaining ingredi Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm

6

Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli

7

Place finished ravioli in boiling water for approximately 8 to 12 minutes or un Place butter in hot skillet and cook until browned

8

Add wine and reduce by 1/3, then add chicken stock and remaining ingredients

9

Reduce again by 1/3

10

Gently saute Ravioli in butter sauce and serve with a fresh sprig of