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Jan 07 2010

Duck Ravioli with Roasted Red Pepper & Tomato Sauce

Published by at 12:55 pm under Cooking at Home

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

15 responses so far

15 Responses to “Duck Ravioli with Roasted Red Pepper & Tomato Sauce”

  1. Sandyon 07 Jan 2010 at 1:16 pm

    This looks mouth watering delicious!

  2. Rosemaryandthegoaton 07 Jan 2010 at 1:39 pm

    This looks amazing. If you like duck, my daughter just made a duck confit ravioli with port and sun-dried cherry sauce for our 10 course meal after thanksgiving and then she blogged it. It was delicious.

  3. Rosemaryandthegoaton 07 Jan 2010 at 1:40 pm

    I fogot the url to our duck confit ravioli

  4. ravenouscoupleon 07 Jan 2010 at 1:58 pm

    we love duck and this looks awesome! it’s been so long since i saw that pasta machine. would have to help mom roll it as she made her own egg noodles. Great job again!

  5. The Duo Disheson 07 Jan 2010 at 3:28 pm

    We are all about using each and every last bit of ingredients. The stock for ramen is a perfect idea! You could probably make a great soup with it too. Love the ravioli thought.

  6. Lanon 07 Jan 2010 at 4:03 pm

    My dad loves i’m going to have to try and make this for him…thanks for the post.

  7. Nutmeg Nannyon 07 Jan 2010 at 8:40 pm

    Oh man this looks awesome!!! I love love love duck so in ravioli form it has to be awesome :)

  8. Carissa @ Fit To Indulgeon 07 Jan 2010 at 9:40 pm

    You have the best food photos. That ravioli looks soooooo fabulous!!

  9. Maryon 08 Jan 2010 at 6:15 am

    thanks for posting this, I’m going to have to try this one. Mary

  10. Natasha - 5 Star Foodieon 08 Jan 2010 at 10:18 am

    Duck is always my favorite and I’m now in love with the idea of duck ravioli! I must make these asap! Thanks for a fabulous recipe!

  11. Chef Eon 10 Jan 2010 at 11:21 am

    A totoal Yum on my food chart! I love this idea, and have yet to make ravioli. I have made a few other pasta, but have to try this, hubby will love it!

  12. thefoodaddictson 10 Jan 2010 at 10:01 pm

    If any of you end up making duck ravioli, please do come back and let us know how it turned out! Any tips and advice would be greatly appreciated as well, since I’m a newbie with making raviolis. It’s good stuff though!

  13. Dhaleon 11 Jan 2010 at 8:45 am

    I love duck! I love your prep shots! I’m always too lazy to take the photos during the process. Good job :)

  14. For Two, Pleaseon 11 Jan 2010 at 1:15 pm

    Wow — impressive indeed! I can’t believe everything is from scratch, you guys are amazing :)

  15. Shannonon 08 Mar 2013 at 10:36 am

    Wow, what a great recipe! I used wild duck breast with bones and it was wonderful. I’ll be making this in large batches to keep on hand!

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