Duck & Fig Ravioli
Canned duck, dried figs, and freeze-dried pasta sheets
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1 can (about 6 oz) duck meat, drained and shredded
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1/4 cup dried figs, finely chopped
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1/2 tsp dried thyme
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1/4 tsp ground cinnamon (optional, for warmth)
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1 tbsp olive oil
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1/4 cup ricotta or shelf-stable cream cheese
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Salt & black pepper to taste
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Freeze-dried pasta sheets, rehydrated as per package instructions
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1 egg, beaten (for sealing)
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1/2 cup vegetable or poultry broth (for sauce)
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1 tbsp butter (for finishing)
Instructions:
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Prepare the filling: In a bowl, mix shredded duck, chopped figs, thyme, cinnamon, olive oil, ricotta, salt, and pepper.
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Assemble the ravioli: Lay out rehydrated pasta sheets. Spoon small portions of filling onto one sheet, leaving space between each. Brush edges with beaten egg, then cover with another sheet. Press to seal and cut into ravioli shapes.
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Cook the ravioli: Bring a pot of salted water to a gentle boil. Cook ravioli for 3-4 minutes until tender.
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Make the sauce: In a pan, melt butter and add broth. Simmer for 2 minutes, then drizzle over the ravioli.
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Serve & garnish: Plate the ravioli and top with extra thyme or Parmesan if desired.
