Duck confit ravioli

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Duck confit ravioli

Here is another homemade pasta adventure, as the first time, I made raviolis and everybody liked them, I am repeating another ravioli recipe, this time with an upgraded filling! Duck confit, I mean anything is better with confit.

Tips:

• Fillings can be as simple as one or two ingredients to several ingredients used in special recipes. Ingredients, such as meats, fish, cheese, vegetables, and herbs, are used in preparing fillings for stuffed pastas. It is common for eggs to be used in fillings to bind ingredients together.
• If using a moist filling, do not let the pasta set too long before cooking because the moisture from the filling may cause the pasta to stick to the surface where it has been placed.
• Be sure the filling is completely prepared before starting to work with the pasta so the pasta does not dry out while you are preparing the filling.
• When adding filling to pasta, do not over fill because too much filling will not allow enough room for the edges to seal properly.

Duck confit raviolis

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings:

Author: Gaila - The Petit Gourmet

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Ingredients

2 cups all purpose flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra virgin olive oil

For the Duck confit - cheese Filling

1/2 of hand shredded duck confit Leftover or store bought
1/2 cup ricotta cheese
1/4 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
1/4 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 1/8 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!

Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!

To cut a little of the fattiness of this filling last minute I added a little orange zest, and it really worked with the duck.

Happy Cooking!

Ravioli rellenos de confot de pato

Repitiendo una vez más una receta de pasta casera, ya que a todo el mundo le gustó la primera vez que los hice, esta vez utilizando un relleno más sofisticado, confit de pato, todo es mejor con confit!

Consejos:

• Los rellenos pueden ser tan simples como de uno o dos ingredientes a varios ingredientes utilizados en las recetas especiales. Ingredientes, como carnes, pescado, queso, verduras y hierbas, se utilizan en la preparación de los rellenos de pastas. Es común utilizar huevos para unir los ingredientes.
• Si utiliza un relleno húmedo, no deje que la pasta demasiado tiempo antes de cocinar porque la humedad del relleno puede causar que la pasta se pegue a la superficie donde se ha colocado.
• Asegúrese de que el relleno está completamente preparado antes de comenzar a trabajar con la pasta de modo que la pasta no se seque mientras se prepara el relleno.
• Al agregar relleno de pasta, no llenar demasiado porque esto no permitirá suficiente espacio para que los bordes sellen correctamente.