Confit Ravioli

Name: Confit Ravioli
Yield: Makes 36 ravioli; 4 elegant first-course servings, each in 1½ cups (375 ml) seasoned duck stock, or beef stock, if using beef
Ingredients: Zest of ¼ lemon removed with a peeler in strips, blanched for 1 minute, run under cold water, and very finely chopped; ¼ pound (120 g) torn meat from Quick Duck Confit or Quick Goose Confit or other cooked duck or goose, or even beef left from making stock (about ¾ cup); A few grinds of black pepper; ½ recipe Egg Pasta Dough; ¼ teaspoon finely chopped sage; ¼ teaspoon kosher salt

Duck or Goose

Preparation info

Makes 36 ravioli;
4
elegant first-course servings, each in 1½ cups 375 ml ) seasoned , or , if using beef

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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,

Ingredients

Dinner
Starter
Pasta
Spicy

Ingredients

Method