Divine duck egg ravioli from Burnt Lemon Chefs
You'll lap up this recipe from James Peck, founder of Northants' very own Burnt Lemon Chefs. It's a bit of a challenge (stave off the quarantine boredom) and the whole family will be licking their plates.
- Makes 6:
Kit: Pasta machine, cutter rings, rolling pin.
- 6 large eggs
- 600g “00” pasta flour
- 6 duck eggs
- 500g ricotta cheese
- bunch of sage
- bunch of parsley
- pinch of nutmeg
- 1x lemon
- salt and pepper
- 100g semolina
- 300g unsalted butter
1. Sieve the flour onto a bench, make a well and add the 6 egg yolks, knead by hand until the dough stops pulling back on itself.
2. Cling film the dough and leave for at least 45mins to rest at room temp.
3. To make the filling you will need a small mixing bowl. Add the ricotta, season to taste and mix in the chopped parsley & sage. Using a Microplane or fine greater add the zest of 1 whole lemon and a small amount of juice. Add a pinch of nutmeg, mix well and reserve in the fridge.
4. Now your pasta has rested, cut into 4 pieces and cling 3 back up until needed. Roll out the dough to about the thickness of a 10p piece. Set up your pasta roller and flour it well so all the moving parts are dry.
5. Carefully work your pasta starting at this biggest setting, roll the pasta through each size three times until you are down to the second from last size (usually see through pasta slightly).
6. Once you have rolled all of your pasta sheets, flour them well and line them out ready for the next step, make sure your bench is clean and dry and there is a light dusting of 00 flour on the bench.
7. Add your ricotta filling into a piping bag or you can spoon it, making sure you leave at least 4 inches between each filling spacing, you want to divide the mix between 6 in your head or you can actually measure it out if prefered.
8. Make a well-like shape leaving a gap in the middle for a duck egg yolk to sit, the wall of ricotta mix will protect the egg from overcooking.
9. Separate the duck egg whites from the yolks (you can reserve the whites for another recipe such as meringue).
10. Place the yolk in the middle of each well, making sure the ricotta stands as tall as the hight of the duck egg.
11. Get a little water or spare egg yolk, gently brush around each ravioli ready to stick the next sheet over and seal the ravioli.
12. using your fingers work the air out of each ravioli pocket and gently seal the ravioli.
13. Once you have sealed all six portions of ravioli, using a cutter stamp them out and pop them carefully onto a tray of lightly brushed semolina.
14. When ready to cook get a heavily seasoned pot of water onto a rumbling boil and drop the ravioli in for 4 minutes, then place into a pan with some butter that has just started to turn a nutty brown colour.
15. once the ravioli are glazed in butter squeeze a lemon into the pan and then plate in a bowl with a generous shaving of parmesan, maybe even some fresh truffle if you are feeling luxurious.
Burnt Lemon Chefs are offering a mouth-watering drop-off meal delivery service during lockdown and are running a Social Isolation Supper Club. Visit https://www.burntlemonchefs.co.uk/ to find out more or follow them on Facebook and Instagram.