When it comes to cooking, we try to maximize our ingredients as much as we can. So when we made 2 Peking Ducks during Christmas, we decided to keep the bones and carcass which still had a bit of meat left on it. We didn’t know exactly what we would be making with it, but it turns out we came up with a great idea – making duck stock from the bones, shredding the leftover duck meat and making raviolis with home made pasta, with a nice roasted red pepper sauce to go over it. What a mouthful! And with the duck stock we made, we used it for a delicious bowl of ramen! That recipe will follow. For now, let’s focus on this Duck Ravioli with Roasted Red Pepper & Tomato Sauce, shall we?
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. During this long simmering process, do something productive. I took down the Christmas Tree while watching a marathon of Cheaters. Yes, I know... Trash TV.
Instead of the usual tomato sauce, we kicked it up a notch by using roasted red peppers in a jar we bought at Fresh and Easy. It gives it a really nice bold flavor. 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!
Making fresh pasta at home is easier than you think! To make a good amount of pasta, I used 2 cups of flour, 2 eggs, 1/4 tsp 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.
We used 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, we added half-and-half, parsley, basil, grated parmesan cheese, garlic powder, and S&P to taste. (Check the recipe for exact measurements.) 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.
I know how tempting it may be to throw the raviolis into boiling water to cook - but DON'T! You have to freeze them first or else it will fall apart in the water. I was super anxious to eat them too, so I froze them 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 mins), they are ready to be eaten!
After what felt like 20 hours, our meal was finally complete. Okay, I'm exaggerating. But you know, the effort is totally worth it if you want to make a "wow" meal all from scratch - sauce, pasta, and duck filling. There's nothing like eating fresh pasta with home made sauce full of fresh herbs from the garden. And of course, the duck meat inside the raviolis are superb! Thankfully we managed to yield 50 of these bad boys and there are still some in the freezer to save for a rainy day. Now that we've attempted raviolis, I feel like making a ton of raviolis with different filling to save in the freezer. All that hard work will satisfy your stomachs on more than one occasion! So go make some raviolis!
To view or print-out this recipe, click here: Duck Ravioli with Roasted Red Pepper & Tomato Sauce