Large ravioli with confit duck, raspberry sauce

Large ravioli with confit duck, raspberry sauce

Suggested material offered in store



6 duck leg 

Candied salt 12 g / kg

Duck fat






Fresh pasta

3 cups Durum wheat semolina

4 large eggs

2 tbsp. Stefano's olive oil

50 ml of water (could vary due to egg size)

*All-purpose flour could be used if semolina is not available



Rasberry sauce

3 shallots

2 garlic cloves

1 raspberry barquette

100 g sugar


50 ml red vinegar Sauvignon Forum

400 ml  dry red wine

250 ml duck

Salt and pepper




Confit duck

Arrange the thighs in a container

Mix together coarse salt, pepper, sage and rosemary.

Rub the duck legs and let rest 1 day in the fridge.

Melt the fat in a cauldron without bringing it to a boil (shudder)

Arrange the legs in a Julienne cauldron 28 cm and pour the fat until it covers them

Put in the oven at 250 ° F (see that the fat shudders throughout cooking)

Cook about 2 ½ to 3 hours. The confit is ready when you can separate the two bones of the thigh only with a slight resistance

Pass the duck fat through a sieve in a sandstone container. Add the thighs.

Reserve in the refrigerator until use up to 3-4 months vacuum pack.

We could also buy duck confit at the super market.



Fresh pasta:


By hand:

Place the flour on a flat surface and dig a small well.

Add the eggs, oil and water in the center.

Mix the egg mixture with your hand and gradually add the flour to form a ball.

Add some water if the mixture seems too dry.

Knead the ball of dough for 5 minutes.

Food processor:

Place all of the ingredients in the bowl and mix for 30 seconds with the inox blade.

Add a little water if needed.



Once you have kneaded the dough, place it on a plate

Pour a drop of olive oil on the surface and smooth it over the surface.

Cover the plate with a dish towel. Let rest for 15-20 minutes.

*The dough could be prepared one day prior to use as long as it is kept refrigerate.



Hook your pasta machine to a flat working surface.

Make sure that is set to the first gear (widest setting)

Cut a slice of dough (3cm) and flatten it by pressing it down with your fingers.

Pass the piece through the machine and fold it in half.

Repeat the process 5-7 times and flour it with semolina or all-purpose flour if it feels sticky.

Shift into second gear and repeat the process once.

Continue shifting and passing until you have reached the last gear.

The last gear makes the dough very thin. You may opt to stop at the penultimate.



Stretch the duck legs with a fork and season with a little thyme.

Add some duck fat. Adjust seasoning.

Prepare one sheet of dough at a time.

Spread the dough on the ravioli mold.

Fill each pocket with the stuffing.

Spread another sheet over it.

Roll with a rolling pin.

Cook in boiling water for 1 minute.



Raspberry sauce:

Sweat the shallots in butter with thyme and garlic cloves

Cook the sugar with a little water for about 3 minutes over medium heat

Cut the cooking with the wine vinegar.

Add half of the raspberries and cook everything.

Add the red wine and let reduce by 2/3.

Add the duck glaze and cook for 10 minutes.

Adjust seasoning

Serve the ravioli with raspberry sauce.


6 servings.

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