Recipe: Ian Curley’s Duck Ravioli (

Duck ravioli, grapes, ricotta, walnuts and sage
Serves 4 {4 ravioli per person}

600 g confit duck leg, meat only shredded down and lightly chop through
1 whole Egg
1 yolk
¾ cup ricotta
½ cup parmesan, grated
1 teaspoon thyme, chopped finely
1 tablespoon parsley, chopped finely
300 g red seedless grapes
150 g walnuts, toasted and crush slightly
½ bunch sage, picked
150 g butter
2 tbsp olive oil
1 lemon, juiced
salt and pepper to taste
Pasta dough:

2 whole eggs
4 yolks
300 g ‘00’ pasta flour
½ tsp olive oil
½ tsp fine sea salt
100 g semolina, to use while rolling out pasta

Method :
1. Firstly, for the grapes we will dry them out overnight to add a different texture to the
dish. To dry them out place in an oven on 50°C, on a cake rack to allow air flow.

2. Leave them in overnight or for a few hours depending on how dehydrated you wish
them to be. When done take them out and save for the assembly of the dish.

To make the pasta in a food processor
1. Place all ingredients in the processor and close the lid.

2. Blend until you see the mixture resemble bread crumbs. Touch the mix and squeeze
some together to check the consistency. It should come together well, then take out
and transfer onto a clean bench surface.

3. Bring the dough together and knead gently. Wrap in cling film and place to rest in the
fridge for an hour or more if you have time. The longer the better

To roll out the dough and form the ravioli:
Put a large pot of water to boil to cook the pasta in then…

1. Take the dough from the fridge about 10 minutes before you wish to roll. Cut the dough
into manageable pieces that will fit in your pasta machine.

2. Roll out on the largest setting twice, in between each roll you can sprinkle the semolina
to prevent sticking as needed.

3. After each feed through the machine, fold both ends of the pasta into the middle to
overlap. Repeat this process on every number decreasing until you reach the desired

4. Once you have your sheets to work with {30cm in length is good, by 10cm wide}. Make a
fold in your sheets length ways to determine the center of the sheet.

5. Place the mixture of approximately 20-25 g filling along the length of the sheet on one
side. Leave a gap between the filling of about 2cm. Brush the pasta around the
filling with a little water then fold over the other side of pasta.

6. Working gently, encase each ball of filling with the sides of your hands to push out the
air and join the pasta together. Cut them with a serrated pasta cutter to form each
individual ravioli.

7. To cook the pasta, have the water boiling then turn down just a little and place in the
ravioli, 6 at a time. Cook for 3 to 4 minutes or until the ravioli float to the surface.

8. Gently take them out and place on a tray with some paper towel to drain off the excess

To assemble the dish:
1. Place a large fry pan on a medium heat, add the olive oil and butter – this in turn is our
base sauce to place the ravioli in.

2. Once the butter beings to foam and turn slightly nutty, add the sage leaves and fry off to
release their flavor.

3. Gently add the ravioli and fry off gently to give a slight crisp outer layer.

4. Toss through the walnuts, grapes and a squeeze of lemon juice to finish. Add salt and
cracked black pepper to taste.

5. Serve 4 ravioli per person.

6. You could accompany this with a lovely fresh crisp witlof, watercress and orange salad