Today it snowed. It felt like Christmas today and it made me happy... until I had to commute to work. People lose their heads in the first snowfall of the year. Seriously.
Spending all of that time in my car gave me loads of time to think about (more like crave) comfort food. Since I consider pasta to be one of the most comforting foods it also made me think about finishing this blog post! I've been meaning to finish this thing for weeks now, but haven't had time. I'm glad I'm FINALLY able to now.
The best part of this dish is that there isn't any tomato's in it at all! That should calm any saucy anxiety you may have been had. So with that understanding lets jump into this thing!
Duck Confit Ravioli
Ingredients for Ravioli Filing:
4 legs of duck confit, pulled and minced
2 Small shallots finely chopped
1/4 cup duck fat
Salt and Pepper to taste
Mix together all ingredients until well combined.
Ingrediets for the Ravioli:
1 portion of fresh pasta
Duck Confit mixture.
Cut the pasta ball in quarters. Take one and form into a rectangle and roll through a pasta roller until it is 1/8" thick. Cut the pasta into 2" squares. At this point you have two options. The first is you can cheat and make triangles by placing 1 tablespoon of the filling in the middle of the square and folding the corners into each other to form the triangle. The second is you can place another pasta square on top of the other and using egg wash to help seal them shut. It will take practice to get a perfect shape, but you can do it! Continue until you make a full batch. (you can freeze the ones you don't use) Have fun with it! My family did, check it out!
Here is all of our beautiful little raviolis. They're looking good! Aren't they?
Once you have prepped everything it is time to cook your ravioli and plate, here is the final recipe.
1 Cup puree of confit garlic, lemon
1/2 Cup duck confit fat
1 Cup reduced red wine
1 Cup frozen peas
2 Tablespoons of freshly chopped thyme
Salt and Pepper to taste
Freshly shaved Parmesan Cheese
Chives for garnish
Bring a large pot of water to a boil. Cook half of the ravioli's for 5-6 min or until the edges are al dente. In a large frying pan heat half of the duck fat. When ravioli's are cooked, strain and place in frying pan and add in half of your peas, half of puree of confit garlic and lemon, 1 tablespoon of thyme and sauté until peas are cooked (about 2 min), and season with salt and pepper to taste. Spoon reduced red wine on plate and carefully plate 6-8 ravioli and mixture. Shave on fresh parmesan cheese and garnish with chives. (Repeat for second batch) Serve immediately.