Petitchef

Duck ravioli with roasted red pepper and tomato sauce

Main Dish
4 servings
30 min
6 hours
Easy

Ingredients

Number of serving: 4




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

Preparation

  • Step 1 - Duck Ravioli with Roasted Red Pepper and Tomato Sauce
    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.
  • Step 2 - Duck Ravioli with Roasted Red Pepper and Tomato Sauce
    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.
  • Step 3 - Duck Ravioli with Roasted Red Pepper and Tomato Sauce
    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!
  • Step 4 - Duck Ravioli with Roasted Red Pepper and Tomato Sauce
    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.
  • Step 5 - Duck Ravioli with Roasted Red Pepper and Tomato Sauce
    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.
  • Step 6 - Duck Ravioli with Roasted Red Pepper and Tomato Sauce
    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.





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