Duck ravioli with roasted red pepper and tomato sauce

Ingredients

• duck
• onions
• carrot
• celery
• 12 oz. of roasted red pepper
• 1/4 cup white wine and add 2 cans of diced tomatoes
• 14 oz of chicken
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 1/4 cup freshly grated Parmigiano-Reggiano
• salt and pepper
• 2 cups of flour
• 2 eggs
• half-and-half
• grated parmesan cheese
• garlic powder

You may like

Duck confit parmentier

Preparation

• Duck Ravioli:
  Using a huge pot, put the duck bones inside and fill with water to cover completely. Chop 2 onions, 1 carrot, 1 celery and let that come to a boil, then simmer over low heat for 3-5 hours. Basically until the meat can easily be shredded.
• Roasted red peppers:
  Sweat the onions and carrots in a pan, then add 12 oz. of roasted red pepper. Next, deglaze the pan with 1/4 cup white wine and add 2 cans of diced tomatoes with juice along with 14 oz of chicken stock. Bring to a boil and simmer for about 30 minutes to let all of the ingredients incorporate.
  
• Next, pour the sauce into a blender and puree it until smooth. It should have a somewhat thick consistency when you return it to the pot.
  To jazz up the sauce even more, add 1/4 cup chopped parsley and 1/4 cup chopped basil. Mix that together, then add 1/4 cup freshly grated Parmigiano-Reggiano. Season with salt and pepper. The sauce is now complete!
• To make a good amount of pasta:
  Use 2 cups of flour, 2 eggs, 1/4 teaspoon salt, and a little bit of water to form it into a dough. Cover it in plastic wrap and put in the fridge for 30 minutes. When it's ready, take it out and it's ready to be rolled through the pasta maker.
  
• You can use a 2-inch hexagon cutter to form the ravioli shape. But use whatever you have on hand - circles will do. To season the duck filling, add half-and-half, parsley, basil, grated parmesan cheese, garlic powder, and salt and pepper to taste. Scoop about a tablespoon of duck into the middle of the pasta and place another piece on top and seal it by brushing the edges with a beaten egg. Press it together with your fingers.
• Froze raviolis for about 20 minutes. Once it looks like it's solid and set, you can give it a hot bath. When they start to float and wobble around the top (about 5-7 minutes), they are ready to be eaten.