Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2005 Sauvignon Blanc
2005 Glissando
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Duck Ravioli
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Sometimes you may have a wild duck with torn skin on the breast, which
makes it unsuitable for roasting. We like to skin the duck and use it to
make a rich game stock. When the stock is strained, reserve the duck
breast for duck ravioli.
These
rich tasting ravioli can be served with a variety of sauces. One of our
favorites is a simple porcini mushroom cream sauce:
Ravioli Filling
2 cups of boiled duck breast, chopped
1 pound ground pork
4 cups chopped swiss chard, chopped
1 cup ricotta cheese
3 egg yolks
6 medium garlic cloves
1/2 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1/2 cup fresh parsley, chopped
1 teaspoon salt
Porcini Cream Sauce
8 medium garlic cloves, minced
4 cups porcini mushrooms, sliced
1 tablespoon olive oil
1 cup butter
1 cup marsala
1 cup heavy whipping cream
Salt and pepper to taste
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For the filling
Saute pork with garlic for a few minutes and drain fat.
Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and
parsley.
Run mixture through meat grinder, processing into a fine paste,
and return to mixing bow.
Mix in ricotta, egg yolks and salt.
Use
mixture in ravioli dough as described in Ravioli recipe.
For the Sauce
Saute garlic and mushrooms in olive oil/butter mix.
After 5 minutes, add
marsala, cooking until about half the marsala has boiled off.
Reduce
heat to simmer, mix in whipping cream, and stir for a minute or two.
Add
a bit of salt and pepper to taste.
Pour mixture on ravioli and enjoy!
Recipe serves 6 for dinner, or 12 as pasta course before main course.
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