Advertisement
Duck Rillettes Ravioli
- Makes 24 ravioli, enough for
4
first-course or light main-course servings - Difficulty
Easy
Published 2003
If you’ve made a large batch of rillettes, you can flavor it with Asian ingredients like ginger and sesame oil and turn it into wontons (see the duck wonton soup). Or you can take an Italian or French direction by adding fresh herbs—marjoram is my favorite—and turn it into ravioli.
Ingredients
½ 1 cup ⅓
Method
Roll out the pasta dough according to the directions, but instead of slicing the noodles, leave the pasta in whole sheets. Combine the rillettes, gelled broth, herbs, and garlic, and season to taste, if necessary, with salt and pepper. Form the ravioli using one of the three methods below, toss them gently with flour, and spread them on sheet pans covered with
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe