Roast Duck Breasts and Porcini Mushroom Ravioli with Burnt Butter and Sage Sauce Recipe
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Ingredients
- 1 packet Luv-a-Duck, Roast Duck Breasts (cooked), skin removed and chopped finely
- 50g porcini mushrooms, dried
- 50g button mushrooms
- 1/2 onion, peeled, sliced and diced
- 1 clove garlic, crushed
- Splash of white wine
- 75g parmesan cheese
- 2 eggs
- 2 tablespoons olive oil
- Zest of 1 lemon
- Zest of 1 orange
- 150g ricotta cheese
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