Raviolone Au Canard Confit Recipe

Preparation

1. 1

   Make the Pasta Dough

   In a large mixing bowl, combine flour and salt. Create a well in the center, add eggs, and mix until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   Shred the duck confit meat from the legs. In a pan, sauté minced shallots and garlic in duck fat until softened. Add shredded duck, thyme, salt, and pepper. Cook for an additional 5 minutes. Allow to cool.

3. 3

   Roll Out the Dough

   Divide the pasta dough into four pieces. Roll each piece out thinly using a pasta machine or a rolling pin.

4. 4

   Fill the Raviolone

   Place a spoonful of the duck filling on half of the rolled-out pasta sheets. Fold over the other half and seal edges using a fork or your fingers. Cut into large squares.

5. 5

   Cook the Raviolone

   Bring a large pot of salted water to a boil. Gently add raviolone and cook for 4-5 minutes until they float. Remove with a slotted spoon.

6. 6

   Prepare the Sauce

   In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.

7. 7

   Serve

   Plate the raviolone, drizzle with sauce, and garnish with fresh parsley.