Duck Egg Ravioli, My No Fail Recipe

I am submitting this recipe for Duck Egg Ravioli to Presto Pasta Nights, which is being hosted next week by ME!

If you are a regular reader to my blog you will know I am a self confessed Woolworths Baby. Woolworths in South Africa is the equivalent of Marks & Spencer in the United Kingdom. The majority of all my shopping is done at Woolworths, from the food we eat, to the clothes we wear, and everything in between. Woolworths have their own magazine, Taste, and I have every single copy. I subscribe so that I can read it before it hits the shelves. I have also seen my name in the magazine on more than one occasion. Recently, Taste decided they would have their own blogging platform and I moved my South African blog over to them. This morning in my inbox, was my bi monthly newsletter and there was my photograph with:

Much-loved and followed SA blogger Tandy of Lavender and Lime blogs for TASTE! Read her yummy post on lamb burgers.

In celebration of this lovely accolade, I decided to devise a recipe for duck egg ravioli to showcase duck eggs. This is a new product on the shelves at Woolworths, and I have been buying 6 a week since I first saw them. Duck eggs have the most amazing yellow yolk – and it is large. They make the creamiest scrambled eggs you can imagine and so far I have used them to make mayonnaise and cookie dough. Duck eggs are now available locally at selected Woolworths stores so if you find them, do buy them!

Duck Egg Ravioli With Exotic Mushroom Sauce
Duck Egg Ravioli With Exotic Mushroom Sauce
be careful now!
be careful now!
seal the edges
seal the edges
trim the edges
trim the edges

you will notice, these are not the same shape as in the photograph of the meal. The first time did not work out properly, so I did them again. This shape meant less pasta, and the thinness of the pasta meant a better texture. The cold egg yolks meant they were nice and soft when they were opened.

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Duck Egg Ravioli With Exotic Mushroom Sauce

Recipe For: Main Course
Cuisine: Italian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the ravioli

  • 100 g pasta flour
  • pinch of salt
  • 1 egg
  • flour for dusting
  • 2 duck eggs separated (at fridge temperature)

for the exotic mushroom sauce

  • 15 mls olive oil
  • 1 small onion cut in half and sliced
  • 1 garlic clove sliced
  • 200 g exotic mushrooms sliced
  • 60 mls vegetable stock
  • 2.5 mls salt
  • 2 rashers back bacon finely sliced
  • 0.625 mls dried chilli flakes
  • 2.5 mls dried thyme
  • 30 mls cream

Instructions

for the ravioli

  • mix together the pasta flour, salt and egg with a fork
  • form a dough in the bowl before turning out – the dough should be neither too wet nor too dry so add flour / water if necessary
  • dust a surface with flour and knead the dough for 5 minutes
  • you want a smooth, silky dough
  • cover with clingfilm and refrigerate for half an hour
  • cut the dough in half and roll out each piece to number 6 on your pasta machine
  • cut each sheet in half
  • carefully place an egg yolk into the centre of each ravioli sheet
  • use the egg white to moisten the area around the yolk
  • carefully place the second sheet on top and join together
  • you need to get all the air out and not break the yolk!
  • trim the edges
  • cook in boiling salted water for 3 minutes

for the exotic mushroom sauce

  • heat the oil in a large sauté pan and sauté the onion and garlic until soft
  • add the mushrooms, the stock and the salt and allow the mushrooms to cook down
  • add the bacon, chilli flakes and thyme
  • you may need to add some water at this stage to loosen the sauce
  • when you put the ravioli in the water to cook, add the cream

Click on the links for conversions and notes.

Duck Egg Ravioli
the end result

 

Lavender and Lime Signature

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34 thoughts on “Duck Egg Ravioli, My No Fail Recipe

  1. Nice! You’re cooking up a storm with that pasta machine. It is something I have never tried….yet!!! 🙂 I see you changed your header pic! Have a good weekend Tandy xxx

  2. Very professionally done. Congrats on the Taste mention, I need to grab your autograph before you get too famous 🙂 Friday greets to Dave.

  3. Again – congrats on being featured on Taste!
    I havent seen the ducks eggs yet- but will look out for them! Definitely one of those things to try at least once! Have a fabulous weekend!! xxx

  4. I have been craving mushrooms like nothing else as of late, and here comes another delicious-sounding mushroom recipe of course 😀 And I don’t eat eggs, but those ravioli just look like so much fun! Like a pasta egg-shell…

  5. Tandy, I am so impressed. This is a dish that I have only seen in restaurants. From what I understand, it is very hard to get it cooked perfectly and you did it. Congratulations!

  6. Congrats on being featured – how wonderful! And I love this recipe -I could do this with our eggs if only my hens would get on and start laying a few more!

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