PARTNERS
DUCK-FILLED RAVIOLI WITH PEAS AND COCOA CRUMBS
Ingredients
For the ravioli
N 4 duck legs
N 4 eggs
G 400 flour
G 20 wild honey
G 100 duck entrails
For the pea mousse
G 200 peas
G 100 whipping cream
N 1 isinglasse sheet
For the cocoa crumble
G 50 flour type “00”
G 40 sugar
G 30 butter
G 20 unsweetened cocoa powder
G 15 salt
Preparation
- Prepare the ravioli by beating the eggs, then add the flour creating a smooth and homogeneous dough. Season the duck legs with chilli and honey, grill the duck legs and the entrails. Peel the meat and chop it with the help of a food processor. Roll out the dough, place the filling and form the ravioli by closing them like a priest’s hat.
- Prepare the mousse by boiling the peas in boiling water, once cooked, blend and filter the pea cream. Incorporate the previously soaked cream and fish glue, put everything in a siphon and load with 2 gas cartridges. Allow to cool for at least 12 hours.
- Prepare the crumble by combining flour, cocoa and sugar in a bowl. Add the butter in pieces and work quickly. Crumble the dough on a baking sheet with baking paper and cook at 180° for 20minutes.
- Cook the ravioli in boiling salted water and polish them by sautéing them with butter in a pan.
- Serve by placing the pea mousse on top of the ravioli and finishing the dish with the cocoa-flavored crumble.
Other
ChefMatteo Vergine
Wine CouplingDolcetto d’Alba DOC
Other Info Kcal 659*
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
