1 duck leg confit
1/2 c ricotta cheese
For the sauce:
1 oz. dried porcini mushrooms
1/4 c. butter
1 small onion, diced
2 tbsp. olive oil
1/4 c. flour
1/4 c. cream
Put all of the ravioli ingredients in your mixing bowl. Mix them on power level 2 for two minutes with the flat mixing attachment. Switch to the dough hook and mix for an additional two minutes.Divide the dough into four parts.Keep the balls you’re not working with wrapped in a damp towel. You’re going to want to start with the attachment on setting #1.Take the ball and smoosh it into a rectangle.Take one end of the rectangle and smoosh it so it’ll fit into the pasta attachment. Feed the dough through.Fold it in thirds or quarters, turn it one quarter turn and feed it back through.Keep doing this until the texture and color are correct. If you’re going to make fettucine or linguine, you’ll want to stop at setting #4. For ravioli, you’ll stop at setting #6 or 7. Make ONE ball at a time. Each ball will make 8-10 ravioli.
Re-hydrate your porcini mushrooms in water to cover. You’ll use the liquid later in the sauce.
Remove the duck confit from the bones. Mix it with enough ricotta cheese to make a good filling consistency. Fill the ravioli with the duck/ricotta mixture and cut into rectangles with a ravioli cutter.
While the pasta is resting, start the sauce. Melt about a quarter of a cup of butter in a skillet. Add a finely diced small onion. Saute until the onion is very soft. Add a couple of tablespoons of olive oil and about a quarter of a cup of flour and the mushrooms. Stir until the mixture just starts to brown. Slowly add in the liquid from the mushrooms, stirring constantly. When the sauce is very thick, add marsala wine to get it to the correct consistency for pasta sauce. Then, add about a quarter of a cup of cream. About the time you’ve got the sauce thickening, you need to toss the ravioli into some boiling water. They’ll cook VERY quickly so keep an eye on them. Drain them and set them aside for the couple of minutes it’ll take the sauce to finish up.
Place ravioli in each pasta dish, pour the sauce over.
Recipe adapted from Kate’s Kitchen