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!
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.
Duck Egg Ravioli With Exotic Mushroom Sauce
for the ravioli
- 100 g pasta flour
- 1 pinch fine 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, peeled, cut in half and sliced
- 1 clove garlic, 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
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.
39 thoughts on “Duck Egg Ravioli”
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
NUTS! I forgot to sign out of fbi 🙂 but you know who I am fortunately….xx
ha ha, I do know who you are – there is no hiding from me xxx
Thanks Colly! I did a whole new theme but not sure how much I like it 🙂 I am selling my old pasta machine xxx
Very professionally done. Congrats on the Taste mention, I need to grab your autograph before you get too famous 🙂 Friday greets to Dave.
thanks Cindy! I will never be too famous – Friday greets back! We are seeing Erica tonight xxx
Congratulations on the wonderful mention! Shew, I know somebody famous now. 😉
Your ravioli and mushrooms are absolute taste-explosions!
Have a wonderful weekend.
Yummy…Could I get a few link sausages, grits and toast with that? And for dinner,maybe the duck that laid them? Looks great, thanks.
I am not sure about the duck ….
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
I agree, always a good thing to try something once. Happy weekend to you xxx
Looks wonderful! 🙂
Thanks JamieAnne 🙂
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…
the mushroom sauce just with pasta would be great as well 🙂
The title alone has me drooling! Homemade pasta is well worth the extra time and effort. Yours looks fantastic!
Thanks Caroline, I think it is worth the effort as well 🙂
Wow, is that ever lovely? I have never heard of an egg ravioli but I would love it. Kudos on a beautiful post.
thank you Tammy!
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!
thank you so much Karen – it took two goes, but I will do this again when I have asparagus 🙂
I’ve never used duck eggs before. It’s not something that I often see about.
if you do ever see them, do buy them – the yolks are so rich 🙂
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!
thanks! As soon as they start laying more do give it a go 🙂
Great that you have been feautured in such a fine foodie mag, Tandy!! What a great iedea with raviolli!
The ravioli are really awesome 🙂
Congratulations! OH and this ravioli…looks so good
Thank you Theresa!