Duck Confit Ravioli

This recipe will make a large portion, we did about 48 ravioli. It’s tedious work but if you have helping hands the work goes faster. All in all when we were testing this recipe it took about a hour. If it’s your first time making ravioli have patience and know that the end result is worth it. Have fun with this recipe, pour yourself a glass of wine, put on some music and go to work. Cheers!

Meat

  • 1 lbs pulled duck meat confit

Produce

  • 1 package Cremini mushrooms
  • 2 cloves Garlic
  • 1 Micro kale
  • 1 tbsp Parsley, Leaves
  • 1 Shallot, whole
  • 2 tsp Thyme, Leaves

Refrigerated

  • 4 Eggs,
  • Canned goods
  • 1 cup Vegetable stock
  • Baking & spices
  • 3 cups Flour
  • 1 tsp  salt
  • 1  pinch of salt and ground black pepper
  • Oils & vinegars
  • 4 tbsp Olive oil

Dairy

  • 1 cup Heavy whipping cream
  • 1/2 cup Parmesan, grated
  • 1 Parmesan, Grated
  • 1/2 cup Ricotta
  • 1/2 cup White wine, Dry
  • 2 tbsp Water

Methods

  1. On a clean work surface, like a large cutting board or counter, pile the flour up and use a fork to create a well in the middle with high raised sides. Crack the eggs into the well. Add the olive oil, water and  salt. Using a fork, beat the egg to slowly incorporate the flour by pulling it in from the sides of the well. As you continue to pull more flour and mix, the dough will start coming together. Using your hands, the fork or a bench scraper, work the dough until it comes together. Add more flour if it is sticky, add a few splashes of water if it is too dry.
  2. Knead the dough for 8 – 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and set aside for 20 minutes to rest.
  3. While the dough is resting make the ravioli filling. {The pre-cooked duck meat confit from MrDuck store is great because you can just warm it under the broiler and use it for this recipe.} Add the shredded duck confit to a medium sized bowl and add the egg, ricotta, parmesan, thyme and parsley. Fold the ingredients together until combined. Set aside
  4. Sprinkle a large sheet pan with flour or cornmeal. Unwrap pasta and cut into four sections. You will work with one section at a time. Wrap the remaining three up in plastic in the mean time so your dough won’t dry out. Flour your work surface and roll out the dough with a floured rolling pin, working from the middle and rolling out. Try to get the thinnest and longest piece of dough . Keep rotating and turning the dough to prevent sticking. If using a ravioli maker like myself you’ll need 2 long rectangle shapes.
  5. Once your dough is rolled very thin, place one strip of the dough over your ravioli frame and press the dough into the frame with the indented tray. Fill each indent with about a teaspoon of duck meat confit filling. Try your best not to overfill! Place the second strip of pasta over the strip with filling. Press strips together with your fingers.
  6. Using a rolling pin gently roll the pin over the frame until the frame is visible. Remove ravioli and trim out the squares using a knife or ravioli cutter. You may have to pinch the sides of the ravioli to make sure it’s sealed. Place the ravioli on the floured or cornmeal sheet pan. Remove the excess

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