Course: Main Course
200g 00 Flour
2 large Eggs
1 teaspoon olive oil
1/2 teaspoon salt
Splash of milk if needed
250g Petit Pois
100g Smoked Duck Breast
50g Hard Goats Cheese
Salt and Pepper to taste
50 ml Port
25ml Balsamic Vinegar (use a decent one)
50g petit pois
Smoked duck breast
I don’t like mess, so I make my pasta in a large bowl, you can, if you wish make it straight onto a clean work surface. Place flour and salt in large bowl and make a well in the centre, crack the eggs into the well along with the olive oil and using your fingertips gradually incorporate the flour, keep working it until you get a soft firm dough … add a little milk if needed.
Knead the dough for around 5 minutes until it is smooth and elastic, wrap with cling film and put in the fridge for at least 30 minutes or until needed.
Finely chop the shallots and gently fry in the butter until soft and translucent. Place in a blender with the frozen petit pots, smoked duck breast and goats cheese, blend until almost smooth. Place in a bowl and season to taste. Refrigerate until needed.
Slice the shallots into thin rings, place in a pan with the butter and sauté until caramelised, add the Thinly sliced smoked duck, the Port and balsamic vinegar to deglaze. Leave to simmer for around 10 minutes until you have slightly sticky sauce, throw in the petit pois and stir in, continue to simmer for another minute. Season to taste.
BUILDING THE DISH
Place a large pan of salted water on to boil, then reduce to a simmer.
Using a pasta machine roll the dough until you reach the thinnest possible setting. Lay out and place spoonfuls of the filling onto the dough at 10cm intervals. Dampen the area around the filling with a little water and place another sheet of pasta on top. Press down around each of the piles of filling, ensuring you remove any air and using a pastry cutter cut the pasta into rounds, leaving at least 1/2 cm of pasta around the edge of each ravioli.
Leave on a floured surface until ready to cook. When ready, place the ravioli into the water and cook over a simmer for 3 to 4 minutes.
Serve 3 or 4 pieces as a starter or 6-7 pieces as a main course, drizzled with the sauce.