My BF doesn’t by me flower, he comes home with a Grimaud farm Smoked duck. Of course, it might be a little less romantic, but for me it’s a lot more exciting!

I scratch my head for a day, thinking what can I do with Smoked duck. An here it came, Ravioli.

Ingredients:

Handful of king trumpet mushroom

Smoke duck meat (1 cup)

Goat cheese

Parsley

Spinach

Sunchoke

Parmiggiano

For the Ravioli dough, just 2 cups of flower and 3 eggs. Click here for the pasta recipe.

In a pan, I sautéed the mushroom in some duck fat (olive oil is fine) with seasoning and herbes de provence. In a mixing bowl I added the duck meat finely chopped, chopped parsley, the mushroom chopped and the goat cheese and seasoned it.

On the bottom layer of the ravioli, add a scoop of the goat cheese mixture, then top it with another layer of pasta sheet. I used a pasta maker for those sheets as I needed the layer to be very thin, almost transparent. Make sure you brush a bit of water with your finger around the filling before you put the other layer, this will make the dough stick together. It is important to push the air bubble out of your ravioli, so hey don’t exploded during cooking.

Let them dry for about 15 minutes.

I had a duck jus left over in my freezer made from a stock a while back. In a hot pan, I sautéed some shallots, added a bit of garlic, my sunchokes. You want to throw in your spinach just at then end when you are ready to cook your ravioli because the ravioli will only take 2 minutes.

Then I added my duck jus, seasoned and added my ravioli for a bath of goodies and plate.

Shave a nice Parmiggiano on top!

Bon Appétit!