Bill's Rave-worthy Ravioli
As the Investigation Coordinator for Audit and Advisory Services, Bill Sicord reviews whistleblower complaints and any other allegations of wrongdoing. “Every year when you get that email about fraud and whistleblowing, I’m the guy at the other end of the email,” says Bill.
Tell us about your hidden talent.
I make ravioli. I’m a process guy, so to me, it’s about the whole cycle of getting up early, setting up decoys and figuring things out. I am a duck hunter in the rice fields in Northern California. Getting out at 4am with my dog and my duck-hunting buddy is how I unwind. My dog retrieves the ducks. Once a year I take all the duck and goose breasts and my wife and I spend more than two days making my annual batch of ravioli. I make my own marinade and rub and smoke them for a few hours, then I grind all the duck and goose meat. I add spinach, onions, cheese, pork fat and traditional Italian seasoning to make the filling for the ravioli. I found a company in south San Francisco with huge industrial pasta machines that roll out the ravioli. We usually have about 60 boxes, with three dozen in each box – more than 2,100 raviolis total. I have many ways to cook them. We give them to co-workers and friends and have dinner parties featuring the ravioli, of course. It's a production.
