Duck ravioli with wild mushroom ragout

When autumn comes, there's nothing better than taking a walk in the woods around Zagreb or at least taking a stroll to the nearby market to pick up some fresh, beautiful porcini and other forest mushrooms. If your mushroom hunt was lucky, put them to work with these sumptuous homemade ravioli as they prepare in Balthazar.

Enjoy your preparation, and good luck.

For 4 people / Preparation time: 1.5 days


For the duck confit:

Duck drumstick and drumstick, about 1 kg

About 1 kg of duck fat


Salt, pepper

For the ravioli dough:

Flour 250g

Yolk 120g

Egg 1 pc

Olive oil 10ml

For the filling:

Confit duck meat from the first part of the recipe

Fresh cow's cheese 150g

Thyme 5g

Eggs 2 pcs



For the mushroom ragout:

Mushrooms 150g

Foxgloves 150g

Onion 100g

Garlic 15g

Bacon 80g

Vegetable stock 0.5l

White wine 0.1l

For decoration:

Toasted pine nuts

Micro salads


Confit the duck in deep fat at 125 °C for about 2 hours. When the meat is cooked, separate it from the bone and skin and mix it with the other filling ingredients until you get a uniform mixture for filling the ravioli.

Knead the dough, then when everything is combined, vacuum seal and let it rest in the refrigerator overnight.

The next day, we take out the dough, and when it reaches room temperature, we roll it out, cut it with a round mold or a glass, and fill it with the duck mixture. Combine with a nice whipped egg yolk. Let's put it aside.

Boil a large pot full of water, add salt when it boils and cook the ravioli.

In parallel with cooking the ravioli, prepare a pot for the ragu, in which we heat the duck fat, then sauté the onion, and add garlic and bacon. When the bacon is fried, add chopped mushrooms. Season and cook until the mushrooms soften. Pour over the wine, and when the alcohol evaporates, pour over the stock.

Cover the cooked ravioli with mushroom ragout, sprinkle with toasted pine nuts, and put some young lettuce on top.