Ravioli with duck and liver
6 servings
180 minutes
Duck and liver ravioli is an exquisite dish of Italian cuisine that embodies a wealth of flavors and traditions. The delicate handmade dough envelops a rich filling of duck meat, liver, and aromatic spices, creating a harmony of textures. The addition of gherkins and capers adds a light piquancy, while the balsamic sauce with nut oil completes the composition with a refined accent. These ravioli not only delight gourmets but also transport them to the cozy atmosphere of Italian trattorias that value quality and culinary art. Served hot, they pair perfectly with red wine and fresh herbs. The dish is suitable for special occasions as well as leisurely family dinners, leaving a pleasant aftertaste and a desire to immerse oneself in this gastronomic experience again.
1
Sift the flour with a pinch of salt onto the work surface and make a well at the top of the flour mound. Crack the eggs into it, add olive oil and 2 tablespoons of water. Knead the dough with your hands until it is smooth, soft, and dry. Roll into a ball, cover, and let it rest for 2 hours.
- Wheat flour: 400 g
- Salt: to taste
- Chicken egg: 3 pieces
- Olive oil: 1 teaspoon
2
Heat the duck fillet in the microwave. Remove the bones and shred the meat. Heat the pig's head in the microwave – separate the fat and keep it, shred the meat. Mix with duck, liver, finely chopped parsley, freshly grated nutmeg, finely chopped onion, gherkins, and capers. Stir in the remaining pig fat. Season with pepper.
- Duck fillet: 300 g
- Pig's head: 1 piece
- Duck liver: 100 g
- Parsley: 5 stem
- Nutmeg: to taste
- Onion: 0.5 piece
- Gherkins: 2 pieces
- Capers: 1 teaspoon
3
Divide the dough in half and roll out into two very thin squares. Place small portions of filling on one of the squares: they should be at least 2.5 cm apart. Moisten the space between the filling and the second square of dough with water: using wet hands or better a brush. Cover the filling with the second square, wet side down. Then, use a special pasta knife to cut the square into ravioli. If you don't have such a knife, you can cut the ravioli with a regular sharp knife, but first, you need to press the strips of dough between the filling pieces together so that the ravioli don't fall apart when you cut them. This can be done with the handle of a fork or knife, or with your fingers.
4
Bring salted water to a boil in a large pot. Crumble in the broth cubes. Add the ravioli in batches and bring to a boil again. Then cook for 5 minutes.
- Salt: to taste
5
Meanwhile, prepare the sauce: whisk together balsamic vinegar, nut oil, and mustard. Drain the water from the ravioli, transfer to a warmed serving dish, drizzle with sauce, and serve immediately.
- Balsamic vinegar: 50 ml
- Walnut oil: 50 ml
- Mustard: 1 teaspoon