Duck Rillettes Ravioli

Name: Duck Rillettes Ravioli
Yield: Makes 24 ravioli, enough for 4 first-course or light main-course servings
Cuisine: Italian
Ingredients: 2 tablespoons finely chopped scallions (use only an inch or two of the greens); 2 teaspoons chopped fresh marjoram, or 1 teaspoon chopped fresh thyme; 1 cup rillettes, cold; ⅓ cup concentrated duck broth, chilled in the refrigerator until it gels (optional); 2½ cups brown duck broth or chicken broth; Salt and pepper; ½ cup all-purpose flour; ½ recipe homemade pasta dough; 1 clove garlic, peeled, chopped fine, and crushed to a paste with the side of chefs’ knife

Preparation info

Makes 24 ravioli, enough for
4
first-course or light main-course servings

Difficulty
Easy

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.

Ingredients

½ recipe homemade pasta dough
1 cup rillettes, cold
⅓

Europe
Italy
Starter
Pasta
Mediterranean

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