Duck Confit and Morel Mushroom Ravioli Filling Recipe


I went through my pantry and freezer and thought it was time to do a little spring cleaning. I decided to make ravioli and filled them with the duck confit I had in the freezer, along with ricotta cheese, Pecorino cheese, cider, apples, morel mushrooms and tarragon.

I ended up making two large batches of the homemade pasta: one vegetarian and one with the shredded duck inside. My preference leans toward the meat version, but my husband Lulu who’s a vegetarian enjoyed the other version as much as I did!

1. Info for Duck Confit and Morel Mushroom Ravioli Filling Recipe

  • Cook Time: 25 mins
  • Total Time:  60 mins
  • Servings: 6
  • Calories: 320 kcal

2. Ingredients for Duck Confit and Morel Mushroom Ravioli Filling Recipe

  • ½ cup all-purpose flour
  • ¼ cup semolina flour
  • 1 whole egg, at room temperature
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1½ teaspoons fresh tarragon, chopped
  • ¼ teaspoon black pepper, freshly cracked
  • ¼ ounce dried morel mushrooms
  • 1 duck leg confit (optional if vegetarian), shredded
  • ½ Red Delicious apple, diced
  • ¾ cup apple cider
  • 6 ounces ricotta cheese, at room temperature
  • 2 tablespoons Pecorino cheese, grated
  • ½ yellow onion, thinly sliced
  • 2 tablespoons salted butter

3. Directions:

  1. Prepping the dried morel mushrooms: Put the dried mushrooms in a small bowl and pour a scant cup of room temperature water over them. Soak until softened for at least 3 hours. Remove the mushrooms, straining the soaking liquid through a fine-mesh and setting the liquid aside. Rinse the mushrooms in several water baths and finely chop. Set aside.
  2. Dried morel mushrooms.

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