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Chef Todd Ruiz’s Duck and Butternut Squash Ravioli

Prep Time 2 days
Cook Time 4 hours 15 minutes
Serves 4

Ingredients

FOR THE RAVIOLI DOUGH

  • 1 cup semolina flour
  • 1 cup 00 flour (or all-purposeflour)
  • 3 large eggs
  • 1 tbsp salt
  • 1 tbsp olive oil
  • extra flour for dusting

FOR THE BRAISED DUCK LEGFILLING

  • 3 duck legs (bone-in,skin-on)
  • 2 large shallots, large diced
  • 2 cloves garlic, smashed
  • 8 cremini mushrooms, largediced
  • 3 stems rosemary
  • 1 small bundle thyme
  • 1  dry red wine (like cabernetsauvignon)
  • 1 quart chicken stock
  • salt and black pepper, to taste

FOR THE BUTTERNUT SQUASHFILLING

  • 2 medium butternutsquashes
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 1/2 tsp nutmeg
  • 1 cup pecorino cheese,finely grated
  • salt and black pepper, to taste

Directions

FOR THE DOUGH

  • Mound the flours and salt on a clean work surface and create a large well in the center.
  • Add the eggs and olive oil into the well. Beat the wet ingredients with a fork, gradually incorporating flour from the inner walls of the well until a thick, shaggy paste forms.
  • Knead the dough with your hands for 8-10 minutes until it’s smooth, elastic and bounces back when poked (like modeling
    clay).
  • Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

FOR THE DUCK FILLING

  • Preheat oven to 325°F (160°C). In a deep sauté pan or Dutch
    oven, season the duck legs generously with salt and pepper. Sear them, skin-side down, until the skin is golden and much of the fat has rendered (about 8-10 minutes). Remove excess fat if desired.
  • Add the shallots, garlic and mushrooms and allow them to caramelize slightly. Pour in the red wine to deglaze, scraping up any browned bits. Allow the wine to reduce slightly.
  • Add the chicken stock and herb bundles (rosemary and thyme). Bring the liquid to a simmer, cover the pan and place it in the oven. Braise for 2 hours until the meat is fork-tender.
  • Remove from the oven and allow to cool slightly. Remove the duck legs from the pan, saving the braising liquid. Pick and
    finely chop all the duck meat. Place in a mixing bowl, add
    some of the strained braising liquid back in (2–4 tbsp), and check seasoning. Place the mixture into a disposable pastry bag and cool completely in the refrigerator.

FOR THE BUTTERNUT SQUASH

  • Preheat oven to 375°F (190°C). Cut the butternut squash in half
    and scoop out the seeds. Place the squash on a sheet pan, flesh
    side up. Drizzle with oil, salt, pepper, maple syrup and
    nutmeg.
  • Roast for about 1 hour, or until tender and caramelized. Remove and allow to rest for 10 minutes to cool.
  • Scoop the flesh onto a cutting board and roughly chop. Transfer the squash to a mixing bowl, stir in the grated Pecorino cheese and check the seasoning. Move this mixture to a separate
    disposable pastry bag and cool completely.

TO ASSEMBLE AND COOK

  • Using a pasta machine, roll the rested dough out to the sec-
    ond-to-thinnest setting (about 1/16th inch thick). Precut the
    sheets to roughly 24 inches by 5 inches.
  • Lay one pasta sheet flat. Pipe the duck mixture onto one half
    of the sheet and the butternut squash mixture onto the oppo-
    site half, leaving space in between.
  • Lightly brush the center seam with water. Fold the unfilled
    side of the pasta sheet evenly over the filled side, pressing to remove air and completely encase the fillings.
  • Use a dowel to mark each ravioli, pressing gently to seal,
    and seal the two open ends. With a pasta cutter or knife, cut
    each ravioli and separate them gently. Place the finished ravioli onto a sheet pan dusted with semolina flour.
  • Bring a large pot of well-salted water to a low boil (not a vigorous rolling boil). Gently place the ravioli into the water and allow them to cook for 3–4 minutes, maximum. They will float when done.
  • Remove with a slotted spoon and serve immediately with brown butter
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