Gordon Ramsay Duck Ravioli Recipe 

This rich and flavorful duck ravioli is made with homemade pasta, a creamy liver filling, and a tangy balsamic sauce. The combination of savory duck, buttery filling, and smooth pasta makes this a perfect dish for a special dinner.

Ingredients Needed:

Filling:

• 1/4 cup olive oil or duck fat
• 1/2 medium onion
• 1 1/2 pounds of duck, chicken, or turkey livers
• 1 cup red wine
• 1/2 teaspoon chile flakes
• 1 tablespoon oregano
• 1/2 stick of butter
• Salt and freshly ground black pepper

Pasta:

• 4 cups all-purpose flour
• 4-5 eggs
• dash of olive oil

Sauce:

• 3 tablespoons duck fat
• 4 tablespoons balsamic vinegar 
• minced parsley for garnish
• grated Parmigiano cheese for garnish

How To Make Duck Ravioli Recipe?

1. Make the pasta dough: In a large bowl, add the flour and make a well in the center. Pour in the eggs and olive oil, then mix with a fork. Once the dough starts to form, knead it by hand for 6 minutes until smooth. Wrap it in plastic wrap and let it rest for 30–60 minutes.
2. Prepare the filling: Heat olive oil or duck fat in a frying pan over medium heat. Add the onion and cook for 10 minutes until soft. Increase heat to medium-high, then add the livers and chili flakes. Cook until browned. Pour in the red wine, bring to a boil, and simmer for 8–10 minutes until reduced to about 4 tablespoons. Add oregano, then transfer to a food processor. Pulse until finely chopped (not a paste). Season with salt and pepper, let cool, then mix in the cubed butter until smooth.
3. Make the ravioli: Roll out the pasta dough until thin (No. 6 on a pasta machine is best). Place 1 teaspoon of filling at 2-inch intervals on the pasta sheet. Fold the dough over and press firmly to remove air bubbles. Cut into ravioli shapes with a sharp knife and place on a floured baking sheet.
4. Cook and serve: Bring a large pot of salted water to a boil. Cook the ravioli for 2–3 minutes until they float. Meanwhile, heat duck fat and balsamic vinegar in a frying pan until bubbling. Add the cooked ravioli, lower the heat, and shake the pan to coat. Serve immediately with grated Parmigiano cheese and fresh parsley.

Recipe Tips:

• Let the pasta dough rest for better texture: After kneading, let the dough rest for at least 30 minutes. This makes it easier to roll out and prevents it from shrinking when you cut the ravioli.
• Chill the filling before using: The liver mixture should be completely cool before filling the ravioli. This helps it hold its shape and prevents the pasta from becoming too soft.
• Roll the pasta thin but not too thin: A thickness of No. 6 on a pasta machine is ideal. Too thick, and the ravioli will be chewy; too thin, and they might break while cooking.
• Press out air before sealing: Air bubbles inside the ravioli can cause them to burst while boiling. Press firmly around the filling before sealing to ensure there’s no trapped air.
• Use high-quality balsamic vinegar: The sauce is simple, so using good balsamic vinegar makes a big difference. A rich, aged balsamic will give the dish the best flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover duck ravioli cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
• Freeze: Place the uncooked ravioli on a tray and freeze until solid. Then, transfer them to a freezer bag and store them for up to 2 months.
• Reheat: Heat a frying pan with a little duck fat or butter over medium heat. Add the ravioli and toss for 2–3 minutes until hot.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 180mg
• Sodium: 320mg
• Potassium: 400mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 22g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Crab Ravioli Recipe 
• Gordon Ramsay Spinach Ricotta Ravioli Recipe
• Gordon Ramsay Ravioli Recipe