Crispy Duck Ravioli with Plum Dipping Sauce

Chinese style duck tucked inside crisp pasta parcels make for deliciously different eating from Frank Bordoni
By Frank Bordoni
Crispy Duck Ravioli with Plum Dipping Sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 8 minutes
  • Prep Time: 1 hour 15 minutes including resting time for pasta
  • Effort: easy

Ingredients

For the pasta

  • 225 g '00' flour
  • pinch salt
  • 1 tsp olive oil
  • 2 eggs
  • 3 egg yolks

For the filling

  • 25 g butter
  • 6 spring onions, shredded
  • 1.5 cm fresh ginger, grated
  • 250 g cooked Chinese crispy duck, shredded
  • 50 g ricotta cheese
  • 1 tbsp coriander leaves, chopped
  • 1 tsp sesame seeds
  • 2 tbsp plum sauce
  • freshly ground black pepper
  • salt
  • sunflower oil, for frying

To serve

  • spring onions, to garnish
  • plum sauce, for dipping

Method

1. Place the flour, salt and oil into a food processor or mixer with a dough attachment and combine briefly.

2. Add the whole eggs and yolks and continue to mix until a loose dough begins to form.

3. Tip onto a floured surface and knead well until smooth. Wrap in cling film and rest in the refrigerator for about 20 minutes before use.

4. For the filling, heat the butter in a large pan and add the onions. Cook for 3-4 minutes, until softened.

5. Add the ginger and the duck. Remove from the heat and leave to cool slightly. Stir in the ricotta, coriander, sesame seeds and plum sauce. Season to taste. The mixture should be soft and a little moist but not wet.

6. Roll out the pasta using a pasta machine or rolling pin. Place the filling in little mounds over the dough, making sure you leave plenty of space all the way around each mound.

7. Cut a large circle of pasta out around each mound and brush the edges with beaten egg. Fold into half moon shapes and press the edges well to seal (you can use a fork to do this if you want).

8. Heat the oil in a deep at fryer or wok to 160C and cook the parcels in batches for about 3-4 minutes, or until hot and crisp. Serve piled onto plates with a garnish of spring onions and a dish of plum sauce for dipping.

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