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Smoked Butternut Squash Cream with Duck and Apple Ravioli

Ingredients

Soup:
2 large butternut squash
2 Tablespoons olive oil
2 strips bacon
1 onion, peeled and diced
2 stalks celery, cleaned and diced
2 cups Marsala wine
1 quart duck stock
2 cups heavy cream
1 Tablespoon basil
1 Tablespoon thyme
2 Tablespoons garlic
1/2 cup roux
 
 Ravioli:
2 egg yolks
1/2 cup flour
1/4 cup olive oil
1 Tablespoon water
Salt and black pepper
1 cup smoked duck, diced
1/2 cup apples, diced
1/8 cup brandy
Season to taste with salt, cayenne, curry powder, white pepper

Instructions

Peel and cut butternut squash. Remove seeds. Coat the squash with olive oil. Smoke for 2 hours at 225°F or until tender over apple wood.
 
 In a stock pot render bacon, add onion and celery. Sauté until transparent. De-glaze with Marsala wine. Add the duck stock, then the cream, herbs and garlic. Simmer for 1 hour. Add the roux and cook for 20 minutes. Season to taste with salt and pepper, cayenne, and curry powder. Once this is complete, add ravioli.
 
Ravioli:
Place flour on a board. Make a well and add egg yolks, oil, water, salt and pepper. Gradually stir the yolks with a fork, slowly incorporating the flour with the liquid mixture until a soft ball is formed. Allow to rest.
 
Divide ball and knead. Use a pasta machine to roll the dough to desired thickness. Repeat passing the dough through the rollers until desired shine is acquired. Place strips of dough flat and put small amount of duck, apple and brandy combination in spots. Top with additional sheet of dough. Cut ravioli.