Duck Ravioli - Crinella Winery Recipe

Ravioli Filling
2 cups of boiled duck breast, chopped
450gms ground pork
4 cups chopped baby spinach, 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 (I used button mushrooms and a handful of dried porcini, I also added the stock from rehydrating porcini)
1 tablespoon olive oil
1 cup butter (I used half a cup and it worked fine)
1 cup marsala
1 cup cream
Salt and pepper to taste
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.

(If you do not have a pasta machine or know how to make ravioli you can use egg wanton wrappers I have done this many times before having a pasta machine. And if you do not own a mincer, you can use a food processor.)