Duck Rillettes Ravioli

Preparation info
  • Makes 24 ravioli, enough for


    first-course or light main-course servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

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.



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