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.