Chef Elle’s Braised Duck Ravioli

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While doling out good-bye hugs at Thanksgiving, many are already making plans for the next round of winter holidays. Whether celebrating Hanukkah or Christmas, exchanging gifts is fine and a welcomed part of the festivities, but both days would be missing that something without delicious food.

Live at 9 viewers echo that same sentiment. Quite diverse, they all managed to agree on one thing: duck. So, to satisfy the masses, Chef Elle returns to share one of her family’s Christmas traditions.

Take time and try the recipe. After all, not only is it delicious, but she’s kept it fresh and easy.

...to good food

Braised Duck Ravioli as prepared by Chef Elle

1 1/2 c all-purpose flour

1/2 c Bob's Red Mill Semolina Flour

1 large egg

1 large egg yolk

1/4 c extra virgin olive oil

cold water

1/4 t sea salt

Egg Wash

1 large egg, beaten

Tools

measuring spoons, measuring cups, silicone brush, knife, pasta machine, food processor, plastic film, parchment paper, large pot, kitchen spider

Old School Translations

T = tablespoon; t = teaspoon; c = cup

Procedure

Place flours in the processor and pulsate. In a medium bowl, add eggs and oil and stir well to combine. Returning to the food processor, with the speed on medium, slowly add the egg, egg yolk and oil. Slowly add water, one tablespoon at a time, until the dough comes together.

Place the dough on a lightly floured work surface, sprinkling the dough with 1 to 2 tablespoons of flour and knead 3 to 5 minutes. Wrap the dough in plastic film and allow it to rest at least an hour.

Divide the dough in half, wrapping half in plastic film and set aside. With the pasta machine on the widest setting, run the other dough through once. Fold the rectangle in half and pass through again, repeating this step. Continue feeding the dough through the roller, decreasing the setting after each pass, until you get to the second to the past setting.

By now, the sheet should be thin, smooth and approximately 24 inches long and 4 inches wide. Place the dough on a cotton towel or parchment lined sheet pan and cover with plastic film, repeating this step. Place pasta sheets on a lightly floured surface. Lightly brush one sheet with egg wash. Starting at one end, spoon 1 tablespoon sweet potato puree in the center and repeat until there are 12 mounds, leaving about 3 inches between each. Top each mound with 1 tablespoon of shredded duck.

Place the second dough sheet on top, matching all sides. Press the ends together and in between each filling.

Press and seal around the filling, removing excess air. Use a cutter to create the ravioli. While holding a raviolo, press around the edges to ensure it's sealed, repeating until all ravioli are done. Transfer to a lined pan and cover with plastic film and refrigerate for 2 to 24 hours.

Meanwhile, bring a large pot of generously salted water to a boil. Carefully add the ravioli and cook until they float to the surface, about 2 to 3 minutes. Remove with a spider, draining the excess water and place in beurre blanc.

Fresh Followers can access additional recipes and entertaining tips by visiting www.chefellegreen.com.

Easy Solutions: To plate, drizzle duck ravioli with cherry reduction. And as always, for quality assurance and optimal results, Chef Elle suggests using the products mentioned and following the recipe as written.

Live At 9 cooking segment is sponsored in part by Double Door Marketing and Whole Foods Market.

© 2014 Elle Green  All Rights Reserved. Recipe developed by Chef Elle. Credits: Food Styling: Chef Elle; Photography: Hillary Rosenberg; Copywriting: Denise Green; Home Cook Recipe Testers: Alice Maloney, Hillary Maloney, Sister Eddie Mae, Betty Sue Rogers and Jack and John

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