Ingredients
- 2 cups all purpose flour
- 3 eggs
- ½ teaspoon salt
- ½ teaspoon extra virgin olive oil
For the Duck confit - cheese Filling
- ½ of hand shredded duck confit Leftover or store bought
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 egg
- salt & pepper to taste
For the veggies and garlic butter sauce
- 1 garlic clove finely minced
- 1 tablespoon butter
- ¼ cup peas
- 12 cherry or grape tomatoes halved
- 12 small mushrooms halved
- Some finely grated parmesan cheese to serve
Instructions
- Place the flour on a clean work surface. Make a well in the center of the flour, break the eggs into the well. Add salt and olive oil in the center of the well and mix gently with a fork.
- Slowly begin incorporating flour in the flour pulling side of the well. With your hands or a food processor continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little more flour.
- Keep working the dough and continue kneading until the dough becomes smooth and elastic, about 8-10 minutes. Gather the kneaded dough and form a ball. Cover the dough ball with plastic or aluminum foil and let stand at room temperature for at least 1 hour.
- Lightly flour the work surface, place the ball of dough in the floured area. With the palm of your hand, flatten into a circle about six inches. With a lightly floured rolling pin, roll out the dough starting from the center and sideways, slightly rotate the position of the rolling pin with each move, always starting at the center and rolling sideways. (Keep the dough covered until ready to use.)
- Continue stretching until the dough is uniform ⅛ inch or so thick. Sprinkle lightly stretched dough and let it dry for about 15 minutes before cutting.
- In a skillet, heat the butter and oil, garlic, tomatoes, mushrooms in a skillet over medium heat, and sprinkle with salt and black pepper. Cook until brown, about 8 minutes, add the peas cook for 1 more minute. Reserve.
- In a large bowl mix together the duck confit, ricotta cheese, Parmesan cheese and egg until it's all mixed together.
- Place about 1 teaspoon of filling on each circle individual pasta. Moisten the edges and place another circle on top. Press firmly on the edges to seal properly. Repeat with remaining dough and filling.
- Put salted water to boil. Add ravioli. Reduce heat to simmer; Cook for 1-2 minutes or until ravioli float to the surface and are tender to the touch. Drain. Put the ravioli in the sauce and heat and cover with sauce. Serve and enjoy!
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