Duck Ravioli with Roasted Red Pepper & Tomato Sauce
 

Roasted Red Pepper Sauce

Ingredients

• 2 cans- 14.5 oz. diced tomatoes w/ juice
• 1 carrot diced, chopped
• 1 large onion, chopped
• 14 oz. chicken stock
• 6 garlic cloves, minced
• 12 oz. roasted red peppers
• ¼ cup white wine
• ¼ cup parsley, chopped
• ¼ cup basil, chopped
• ¼ cup freshly grated Parmagiano-Reggiano 
• Salt and pepper to taste
• 1 teaspoon olive oil

Directions

1. Add olive oil to pot and sweat carrot and onions until soft. Add roasted red peppers and garlic and cook until aromatic.

2. Deglaze pot with white wine and reduce half way.

3. Add diced tomatoes and chicken stock.

4. Bring to a boil and simmer for 30 minutes. Remove from heat and puree sauce in a blender until smooth.

5. Return sauce to pot. Add parsley, basil, cheese, and salt/pepper to taste.  
 

Fresh Pasta

Ingredients

• 2 eggs
• 2 cups flour
• Water as needed
• ¼ teaspoon salt

Directions

1. In a bowl, add flour. Make a well with the flour and add one egg at a time.

2. Mix completely and gently knead, but do not over work the dough. Add just enough water to allow dough to come together. 

3. Wrap with plastic wrap and place in refrigerator to let the dough rest for 30 minutes.

 

Duck filling

Ingredients

• 1 lb. shredded duck meat
• ½ cup parsley
• ½ cup basil
• ½ cup grated Parmagiano-Reggiano
• ¼ cup half-and-half
• 1 teaspoon garlic powder
• 1 egg, beaten (to seal raviolis)
• Salt and pepper to taste

Directions

1. In a bowl, mix together the duck meat, parsley, basil, cheese, half-and-half, garlic powder, and salt and pepper.

2. Roll out dough using a pasta maker under setting #6.

3. Cut with desired 2-inch shaped cutters. Use extra flour so the dough doesn't get too sticky. Add 1 tablespoon of duck mixture.

4. Seal edges with egg and place another shaped dough on top and seal with fingers.

5. Freeze raviolis on tray at least 30 minutes until solid.

6. Boil water and place raviolis in one at a time. They are done with they start to float on top. Give about 5-7 minutes cooking time.

7. Toss the raviolis with the Roasted Red Pepper & Tomato Sauce and grate some more cheese on top.