Wednesday, 17 July 2013

Ravioli with duck and walnut ragu

This is a version of the duck, walnut and pomegranate pasta I made for Cook the Books a few months ago, but leaving out the pomegranate molasses and pomegranate seeds makes it a dramatically different dish.

I slowly braised a couple of duck legs in stock with onions and a tin of chopped tomatoes. When it was totally tender, I shredded the meat from the bones with a couple of forks and stirred through a quantity of the lovely walnut and sage pesto. Then served it on porcini ravioli. Deeply savoury, with a slight acid lift from the tomatoes and the lemon zest. I actually think I preferred it this way - and it'd be lovely just on tagliatelle or something instead.

6 comments:

Chris Scheuer said...

Very fancy indeed! Sounds like a wonderful creation!

Faux Fuchsia said...

looks fantastic x

leaf (the indolent cook) said...

That sounds delicious! So many flavours going on.

Simona said...

My husband would love this ragu. I hope you are having a nice time in Australia.

Chocolate Shavings said...

That ravioli is right up my alley!

grace said...

yum! this looks like the kind of dish that'd make a person just sigh with satisfaction. :)

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