Ravioli Con Uova D’anatra

Ravioli Con Uova D’anatra


100ml extra virgin olive oil, plus extra to serve
1 onion, finely diced
2 cloves garlic, finely diced
1 bunch thyme, leaves picked
500g pine mushrooms, chopped
500g slippery jacks, chopped
250g chestnut mushrooms, chopped
sea salt and freshly ground black pepper
4 duck eggs
400g basic pasta dough (see below)
12 asparagus spears, tips only
100g freshly shaved parmesan
1 black truffle (optional).

Pasta Dough:

400g plain flour
4 eggs
pinch salt


Pasta Dough:

Sift flour and salt in the middle of bench in a mound and make a small well in the centre.

Break the eggs into the well and whisk with a fork, slowly incorporating some of the flour

Once flour is worked into mixture, lightly knead the dough until it is smooth and elastic. Wrap the dough in cling wrap for 20 minutes at room temperature.

Duck Egg Ravioli:

In a large frying pan, heat the olive oil until it shimmers. Add the onion, garlic and thyme, and sauté for 3 minutes. Add all the mushrooms, season with salt and pepper to taste and cook for 20–30 minutes, stirring regularly, until all the moisture has evaporated. Remove from the heat and allow to cool.

Separate the duck eggs, being careful not to break the yolks. Lightly whisk the egg whites, just to break them up.

Roll out the pasta dough into two very thin sheets, each roughly the same size and shape. Lay one pasta sheet on a lightly floured work surface and brush with egg white. Divide the mushroom filling into quarters, then place each quarter in a mound on the pasta sheet, spacing them evenly.

Make a well in each mound of mushroom filling then carefully place an egg yolk in each well. Gently cover with the other sheet of pasta, pressing around the edges to seal, and cut out the four large round ravioli with a ravioli cutter
or a sharp knife. Leave the ravioli to rest on floured tea towels for 30 minutes, making sure they do not touch each other.

Cook the ravioli in plenty of boiling salted water for 3 minutes, adding the asparagus after 2 minutes. Carefully drain the ravioli and asparagus, then toss gently in a bowl with a little olive oil and seasoning. Finish with the shaved parmesan and truffle, if using.

From 'The Art of Pasta' by Lucio Galletto & David Dale

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