RAVIOLI WITH DUCK CONFIT AND WILD MUSHROOM SAUCE
2 legs of duck confit, shredded
14 g. of dried morels
14 g. of dried shitakes
-1 cup of 35% cream
-1 finely chopped French shallot
-1/2 cup of white wine
-1/2 cup of ricotta cheese
-1 tbsp of Firebarns Rum and Chipotle
-1 tbsp. of Provence herb
100 g. Parmesan shavings
Sprouts for garnish
Salt and pepper to taste
- 6 eggs
- 2 ½ cups flour
- 2 tsp salt
- 3 tbsp olive oil
In a bowl add the dried morels and Shitakes and add a cup of hot water, cover and let the mushrooms rehydrate for 30 minutes.
In a bowl, combine the shredded duck and ricotta, mix well, add salt and pepper and set aside.
In a skillet over high heat, sauté the French shallot with a tablespoon of butter, then add the wild mushrooms and let the water evaporate completely. Deglaze with white wine, add chipotle rum and cream. Reduce the heat by half, add the herbs de Provence, salt and pepper and simmer for 5 to 10 minutes.
- Using a stand mixer or by hand, mix the ingredients until a ball of dough is formed. (By hand, knead the dough for about 10 minutes until it is smooth, elastic and not "sticky;
- Wrap the dough ball in plastic wrap and let rest for about 30 minutes;
- Cut the ball into 4 pieces. Using a rolling pin or machine, roll out the dough so that it becomes thin and easy to work with;
- On a floured work surface, place a teaspoon of the duck and ricotta mixture (formed into small balls) on top of the dough every 10 cm or so, to allow enough room for each ravioli;
- Add a second layer of dough on top and seal each ball with your fingers to ensure that the ravioli are well sealed;
- Using a cookie cutter, cut the ravioli into small disks. Repeat with remaining parts of the pasta;
- Cook ravioli in boiling salted water for about 5 to 7 minutes or until al dente. Drain well;
- Serve with mushroom sauce, parmesan shavings, salt and pepper and a sprinkling of greens.