C – These are the biggest raviolis I have ever seen.
Six normal raviolis would fit into one of these guys! I thought Luke was joking when he said we were going to make big raviolis. I could make a whole meal out of just two.
Luke really wanted to out do himself with these raviolis. He’s been wanting to make raviolis for a long time. Our pasta maker never really comes out that often. Since we had duck wing confit available, he wanted to see how they would taste in a ravioli.
You can’t really serve whole duck wings in a dish, since it’s not very pretty. So, Luke thought stuffing them into a ravioli with some homemade ricotta would be a really nice thing.
I was happy since we got to use a lot of homemade items in this recipe. We used the ricotta as well as those awesome oven roasted tomatoes. Duck confit made from scratch. Of course, we also made the pasta from scratch.
I was excited to see how Luke would make these giant raviolis. Turns out, they are just like normal raviolis just easier, since they were bigger.
I really loved these raviolis. Just two made me full. I loved the rich duck confit filling. It was creamy and full of meat. I love the complex taste it had. Sweet from the oven roasted tomatoes. Salty from the duck confit and balanced from the ricotta.
| Duck Wing Confit Ravioli |
- 7 duck confit wings, de-boned, shred into small pieces and rough chopped
- 1 Tbsp grapeseed oil
- 1 shallot, chopped
- 4 shitake mushrooms, stalks discarded, chopped
- ¼ cup white wine
- Salt and pepper to taste
- 3 oven roasted tomatoes, chopped (see link below)
- 1 tsp parsley, chopped
- 1 tsp thyme, chopped
- 1 tsp sage, chopped
- 1 cup homemade ricotta (see link below)
- Prepared pasta dough (see link below)
- ⅛ cup Parmesan, grated
- 2 giant duck wing confit raviolis
- ½ shallot, chopped
- 1 tsp butter
- 1 tsp grapeseed oil
- 4 shitake mushrooms, stalks discarded, sliced
- 4 dandelion green leaves
- ¼ cup duck stock, or chicken (see link below)
- 2 oven roasted tomatoes, sliced
- 1 tsp parsley, chopped
- Parmesan for grating on top
- Fresh ground black pepper
- Place ricotta, Parmesan, oven roasted tomatoes and herbs into a small bowl and mix well.
- In a small saute pan place oil and heat on medium high.
- Add shallots and cook until softened.
- Add mushrooms and white wine. Let wine de-glaze pan.
- Add duck. Let it warm through.
- Place mixture into bowl with ricotta. Mix well. Add salt and pepper to taste.
- Place covered in plastic wrap until ready to make ravioli
- Roll out pasta dough to the width of the pasta machine and 20 inches long. Make 4 long sheets. Cut each sheet into about 5 inch squares.
- Place about 2 tablespoons of filling in the center of half of the squares.
- Place the other half of the sheets down and close each, using water on the inner edge to seal. Make sure there are no air bubbles.
- Cover with a towel until ready to cook.
- Add oil and butter to a pan heated on medium high. Once butter is melted, add shallots and mushrooms. Cook for 30 seconds.
- Add dandelion greens and stock. Mix well . Turn off heat.
- Add two raviolis into boiling water and cook for 2 to 4 minutes until pasta is done. Remove from boiling water and place on serving plate.
- Spoon stock over raviolis. Top with vegetable mixture. Place oven roasted tomatoes over top.
- Sprinkle Parmesan, parsley and some black pepper.
- Serve immediately.
- Enjoy!
Homemade Ricotta
Pasta Dough
Oven Roasted Tomatoes
Chicken (or Duck) Stock
I really enjoyed it. I almost wish they weren’t so big so that I could have eaten more.
Thanks, Luke, for this giant ravioli recipe. I can’t wait to make it again.