Truffle Ravioli in Broth with Duck Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 8 g |
Ingredients
- For ravioli
- 200 grams Pastry flour
- 2 eggs
- 1 Tbsp vegetable oil
- salt
- 100 grams floury potatoes
- 2 onions
- 2 Tbsps clarified butter
- 2 tsps sugar
- 30 grams Truffle butter
- freshly ground peppers
- Pastry flour
- For the soup
- 1 scallion
- 125 grams smoked duck legs
- 30 grams black Truffle
- 800 milliliters Poultry bouillon
Preparation steps
For the ravioli: prepare dough by combining flour with eggs, oil and a pinch of salt. Knead until dough becomes smooth and supple. Wrap in foil and let rest for about 1 hour.
Meanwhile, rinse potatoes and cook in pot of water for about 20 minutes or until knife tender. Allow to cool. Peel onions and chop finely. Heat butter in a pan and saute onions. Sprinkle sugar over onions and caramelize slightly. Simmer for about 15 minutes on low heat, stirring occasionally. Allow to cool. Peel potatoes and press through the ricer. Combine with onions and truffle butter and season with salt and pepper.
Roll out dough on floured surface. Cut into long thin strips. Place potato mixture mounds in intervals on half of strips. Top with remaining strips and press in between the potato mounds. Separate raviolis and press firmly at edges.
Rinse scallions and cut into thin rings. Cut duck breast into thin slices. Slice truffle finely. Bring broth to a boil. Add truffle slices and raviolis to the broth and cook for about 4 minutes.
Arrange duck breast slices and scallions in soup bowls, top with truffle broth with raviolis. Serve immediately.
