Pumpkin and Duck Ravioli in a Browned Butter Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Pasta Dough:
  • 2 cups all-purpose flour
  • 1 cup hot water (you may not use all of it)
  • 1 tablespoon duck fat (or room temperature butter)
  • ⅛ teaspoon kosher salt
For the Pumpkin and Duck Filling:
  • 1 cup pure pumpkin puree
  • 1 shallot, minced
  • 1-2 tablespoons ricotta cheese
  • ½ teaspoon duck fat (or butter)
  • ¾ cup shredded roasted duck (roasted pork or turkey would work well, too)
For the Browned Butter Sauce and Bacon:
  • 4 tablespoons unsalted butter
  • ¼ lb. slab bacon, diced (or 7-8 pieces of regular bacon, diced)
Instructions
  1. In a large bowl, or on your counter, place your flour and make a well in it with a spoon. Pour the hot water into the well, and mix quickly with a fork until the water has mostly absorbed it (but not entirely). Add in the duck fat (or butter) and salt and mix the dough with a fork until it is smooth. Set aside while you make the pumpkin filling.
  2. To make the pumpkin filling, puree the pumpkin, shallot, ricotta, and duck fat (or butter) together until smooth. Taste and adjust seasonings as necessary by adding more ricotta, salt, and/or pepper. Set aside until ready to use.
  3. Lightly flour your work surface and knead the dough a bit until it is very smooth and comes together easily. Separate the dough into two balls, then roll out the first ball as thin as possible (or, alternatively, if you are lucky enough to have a pasta roller, as one of my friends was kind enough to give to me, roll out the dough with that - it is completely possible to do this entirely by hand, though, so don't worry if you don't have one). Make light outlines on the dough where you plan to cut the ravioli out (but don't cut all the way through - see photos above) and place about 1½ to 2 teaspoons of pumpkin filling on each ravioli, followed by a few pieces of shredded duck - be careful not to overfill the ravioli.
  4. Roll out the other ball and layer the same sized sheet of dough on top of the ravioli with the filling (see photos above). Press down around the filling to help seal the ravioli, then use whatever cutter you prefer and cut out the ravioli. Press the edges a bit to seal them more if you need to, and place on a lightly floured baking sheet while you finish making the rest of the pasta.
  5. Before you boil the pasta, as it will cook quickly, make your browned butter sauce and bacon. Dice your bacon and cook over medium-high heat in a medium-sized skillet, until crispy. Remove from the pan with a slotted spatula and place on a plate lined with paper towels to drain. Wipe out your skillet, and add in your 4 tablespoons of butter. Brown the butter over medium-low heat, until it has a nutty aroma, about 8-10 minutes. You can strain the butter to remove any solid brown bits, but I like the flavor and texture of them, so I leave them in.
  6. Bring a large pot of heavily salted water to a boil and drop the ravioli in a few at a time until they float to the surface of the water (about 2-3 minutes at the most). Remove with a slotted spoon and serve with the browned butter sauce and bacon.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/11/18/pumpkin-and-duck-ravioli-in-a-browned-butter-sauce/