When I make quick confit, I often have extra. When I get the energy, I make up a batch or two of these ravioli and use them for a very elegant dinner or freeze them for another time.
Sometimes I substitute cooked beef left from making beef stock.
Serve this delicate ravioli in duck stock seasoned with salt and pepper and a few blanched hair-thin strips of lemon zest. Beware! These ravioli are so good, thirty-six are really enough for only four people. If serving more people,