Duck Confit Ravioli with Orange Cream Sauce

Prepare the Ravioli Filling

1. 1In a bowl, combine the shredded duck confit, minced shallot, minced garlic, and fresh thyme leaves.
2. 2Season generously with salt and freshly ground black pepper. Mix well to combine. Set aside.

Make the Ravioli Dough (if not using store-bought)

1. 1On a clean surface, mound the flour and make a well in the center. Add eggs, olive oil, and salt into the well.
2. 2Gradually incorporate the flour into the wet ingredients using a fork, then use your hands to bring the dough together.
3. 3Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.

Assemble the Ravioli

1. 1Divide the rested dough into portions. Working with one portion at a time (keeping the rest covered), roll it out thinly using a pasta machine or rolling pin, until it's almost transparent.
2. 2Place spoonfuls of the duck confit filling onto one half of the pasta sheet, leaving space between each mound. Lightly brush the pasta around the filling with water.
3. 3Fold the other half of the pasta sheet over the filling. Press gently around each mound to seal, removing any air pockets.
4. 4Cut out the ravioli using a knife or ravioli cutter. Place on a lightly floured baking sheet and repeat with the remaining dough and filling. If not cooking immediately, they can be frozen.

Cook the Ravioli and Make the Sauce

1. 1Bring a large pot of salted water to a boil. Add the fresh ravioli (or store-bought) and cook for 2-4 minutes, or until they float to the surface and are tender. Drain gently.
2. 2While the ravioli cooks, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. 3Pour in the heavy cream, orange zest, and orange juice. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Season the sauce with salt and freshly ground black pepper to taste.

Combine and Serve

1. 1Add the drained ravioli to the skillet with the orange cream sauce. Gently toss to coat each piece evenly.
2. 2Serve immediately in shallow bowls. Garnish with chopped fresh parsley and a sprinkle of extra orange zest.