Roast Duck And Caramelised Ravioli

By Ana Pedic
Contributed by Ana Pedic
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Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

For the pasta:

500 g strong flour (bakers or bread), or Italian tipo 00 flour

5 whole eggs, at room temperature

1 tablespoon salt

1 tablespoon olive oil

1 tablespoon cold water, if needed

For the filling:

1/4 cup olive oil

2 duck breasts

2 large onions, diced

2 garlic cloves, chopped finely

100 g mushrooms, finely chopped

100 ml Pedro Ximenez sherry, or Marsala brandy

1 tbspn fresh sage leaves, chopped finely

Salt and pepper, to taste

To assemble:

6 cm square pasta cutter with crimped edges

pastry bush

some water

extra flour for dusting

large baking sheets or similar for finished ravioli

For the broth:

3 tbspns extra virgin olive oil

50 g butter

2 french shallots, sliced thinly (or brown onion is also fine)

150 g flat pancetta or prosciutto, cut into strips or matchsticks

1 garlic clove, finely chopped

1 bunch spinach or silverbeet, washed and chopped

2 cups vegetable stock

100 ml dry white wine

Freshly cracked black pepper

Grana Padano cheese, to serve

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