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Fresh pasta, rolled and cut by hand

Duck and Chestnut Ravioli with Sunchoke Cream

Prep 40 min Cook 20 min Total 1 hr Servings 4

By Lukasz Jagiello

Inspired by The F Word S1E8. Who Taught Me: Gordon Ramsay

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Press from the filling outward when sealing — trapped air makes ravioli burst in the pot.

Ingredients

Method

  1. 01

    Mix duck, chestnuts, sage and shallot; season.

  2. 02

    Place a teaspoon of filling on 12 wrappers, brush edges with egg, top with another wrapper and press out air. Trim to rounds.

  3. 03

    Simmer sunchokes in stock 15 minutes until soft; blend with cream and butter, season with nutmeg.

  4. 04

    Cook ravioli in salted simmering water 2–3 minutes until they float.

  5. 05

    Spoon sauce into warm bowls, add ravioli and finish with crisp sage or pepper.

Notes & swaps

  • Press from the filling outward when sealing — trapped air makes ravioli burst in the pot.

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