Tastefully Overcaramelized

Duck Filled Fresh Pasta with Vodka Sauce

Hey DUDES

I got eaten by a job that I don’t really like all that well and boredom! But somewhere in there I started making fresh pasta. And guess what!? I’m going to try to go back to school. I’ll bet you are thinking, “oh no, more whining from McWhiny Whinerton.” But it is a new day! Maybe I won’t! HAH

So cooking and eating really good food continues to sustain me. …literally. Very recently Abe and I had fresh linguini with shrimp in a white wine butter sauce. I’ve had homemade chicken soup a couple of times. Since I started this part time job I have been sick basically non-stop. So yay for soup.

But Abe and I both agree that one of the best things we’ve eaten of late has been this fresh pasta I made. Abe got me a green kitchen aid stand mixer with pasta attachment for my birthday (eee!) and I used that. Fresh pasta is hella easy even if you don’t have a roller. You just make little hand rolled noodles or something. But anyway…combine that with the most fantastic ingredient ever and you have GOLD! Duck confit, gentle reader. ho yes. With VODKA sauce! I mean really…it makes me cry a little.

This picture has it topped with some sauteed spinach because I was feeling bad about all the decadence, but I really just ate that off the top and then dove into everything else. Give this a try, kids. You’re gonna love it.

Duck Confit Ravioli

For the Pasta:

2 cups flour
3 eggs
water

With the flour in a large bowl, make a well. Beat the eggs together and pour into the well. Mix the flour and eggs together. Add water a tablespoon at a time, mixing firmly, until the dough comes just together. You want it to be pretty dry. Knead it together, for about 5 to 10 minutes until the dough is smooth and kinda bouncy. Dover or wrap the dough and let it rest for at least 15 minutes. In the mean time make the filling.

Once it has rested, you can start rolling the dough. If you have a machine, follow its instructions. If not, then just roll it out by hand on a floured board. You need it to be in at least two even pieces.

For the Filling:

1 leg duck confit, heated through with the meat pulled off the bone, chopped
1/4 cup grated parmesan cheese
freshly ground pepper to taste, a pinch of salt, to taste

To fill the ravioli, use a teaspoon measure to place the filling in little mounds with about 3/4 inch of space between each one. When they are all laid out, use your finger to spread a little water between all the fillings. Then lay the other piece of pasta on top and cut the pieces out. Press the edges of each piece together so they stick well.

Cook the pasta a little at a time in a large pot of salted boiling water until they all float to the top and cook through, about 3 minutes. Place the cooked pasta into the heated sauce. Toss and top with a little grated parmesan and a little bit of bacon too, if you like!

Sauce: store bought Vodka Sauce