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Use a hot sauté pan to prepare the filling for ravioli. Use the duck jus to deglaze the pan and reserve some of it for the finishing sauce. Preparing fresh ravioli is a little time-consuming, but the rewards are tremendous. Use a little patience and a lot of restraint. Avoid overstuffing these pasta pillows. Finally, allow them to cook in boiling water for two to three minutes, or until they are opaque and start to float. Top with sauce and a sprinkle of Parmesan and enjoy.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.
