Blog, Canapes

Wild Duck & Mushroom Ravioli

Wild Duck & Mushroom Ravioli - V05

I’m putting it out there but I actually think ravioli is my favourite food! Again this recipe uses dumpling wrappers as a cheat which helps make preparing an entree super quick!!

Wild Duck & Mushroom Ravioli

Preparation time- 15 minutes
Cooking Time – 5 minutes
Makes – 12 ravioli (serves 4 people as an entrée)


24 dumpling wrappers
1 duck breast
4 button mushrooms
½ onion
1 tsp. chicken salt
½ tsp. smoked paprika
3 tbsp. olive oil
Salt & pepper
1 egg (for egg wash)
1 pastry brush


2 tomatoes (fresh)
½ can chopped tomatoes
½ cup basil leaves
3 tbsp. olive oil
¼ cup cream
½ tsp. ground turmeric
½ tsp. cayenne pepper (for added heat)
Salt & Pepper
¼ cup Parmesan cheese


Chop duck up into tiny pieces and finely chop button mushrooms and onion. Add to a small bowl along with seasonings and olive oil. Mix together.

Crack an egg into a small bowl and lightly beat.

Place dumping wrappers onto a flat surface and coat two in the egg wash with a pastry brush. Add a tablespoon of the duck filing onto one wrapper then place another dumpling wrapper over the top. Pinch the edges down with a fork and then flip the ravioli and repeat on the other side. Repeat this until all ravioli are made up.

For the sauce, add all ingredients (except the ½ can chopped tomatoes) to a kitchen whizz and blend. When blended place in a sauce pan on medium heat and add chopped tomatoes. Mix together and keep warm on a low heat.

Add 2 litres of water to a large saucepan and boil on high heat. Carefully add each ravioli to the large saucepan and cover. Cook for 5 minutes or until all the ravioli start rising to the top.

To serve place 3 ravioli in round serving bowls and add a couple of scoops of sauce over the top. Sprinkle over Parmesan cheese and salt and pepper.

Enjoy guys!

Daisy x

Wild Duck & Mushroom Ravioli - V01 Wild Duck & Mushroom Ravioli - V02 Wild Duck & Mushroom Ravioli - V03 Wild Duck & Mushroom Ravioli - V04