Egg yolk ravioli with pan-roasted duck, fresh peas, mint and lemon – Food & Home Magazine
Definitely try this egg yolk ravioli with pan roasted duck, fresh peas, mint and lemon for dinner on a warm summer's eve.
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Ingredients
- <h3>Ravioli</h3>
- 400g Italian “00” flour + extra, to dust
- 4 large eggs
- 15ml (1 tbsp) olive oil + extra, to drizzle
- 8 egg yolks
- <h3>Duck</h3>
- 4 duck breasts
- salt
- freshly ground black pepper
- <h3>To serve</h3>
- zest of 1 lemon
- fresh peas, blanched and
- tossed in butter and salt
- fresh mint leaves
- lemon wedges, to squeeze
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