Roasted Red Pepper Ravioli with Braised Duck

To make the pasta: Puree the roasted pepper in a blender or food processor. Place the flour on a flat work surface in a mound and form a well in the center. Place the pureed red pepper, chervil, cilantro, eggs, and salt in the well. With a table fork or your hands, move the flour from the outside of the well into the mixture and incorporate thoroughly. If the dough is too sticky, gradually add just enough flour to make it supple. Form the dough into a ball. Place in a lightly oiled bowl, cover, and chill for 1 hour.

To roll out the pasta: Divide the dough into six equal pieces. Working with one piece at a time, crank the dough through the largest setting of a pasta machine. Continue to press the dough through the machine, adjusting the setting until the sheets are as thin as possible. Cut each sheet into two 4-by-4-inch squares to make 12 squares. Place the squares between lightly floured waxed paper or parchment and set aside.

To prepare the braised duck: Preheat the oven to 350 F. Season the duck legs with salt and pepper. Place a heavy skillet over medium heat and add the duck legs, skin-side down. Cook the legs, turning occasionally until they are lightly browned and the skin is crisp, about 20 to 30 minutes. Pour the duck fat out of the pan, add the olive oil, and return the pan to the heat. Add the chopped celery, carrot, and onion. Cook, stirring occasionally, until the vegetables are browned, about 8 to 10 minutes.

Place the duck legs and vegetables in a large roasting pan. Add the garlic, thyme, chicken stock, and red wine. Cover the roasting pan with aluminum foil and place in the preheated oven for 1 to 1-1/2 hours, or until the duck meat is falling off the bones. Remove the duck meat from the bones, discarding the skin and bones. Shred the meat and set aside.

To make the chili broth: Combine the red bell peppers, chilies, celery, onions, carrots, fennel, and ginger in a blender or food processor and puree to chop coarsely. (This may have to be done in batches.) Cut the lemongrass into shreds by hand; lemongrass is too fibrous to shred in a machine.

In a stockpot or large saucepan, combine the chopped vegetable mixture, lemongrass, Kaffir lime leaves (if used), and tomato paste. Add the chicken stock and bring to a boil over medium heat. Reduce heat to low and simmer uncovered for 45 minutes. Strain and discard the vegetables. Add the lime juice and salt. Set aside and keep warm.

To prepare the wild mushrooms: Light a fire in a charcoal grill or preheat the broiler. Gently clean the mushrooms with a damp cloth. Lightly coat the portobello mushroom caps with olive oil. Place them on a grill over the hot coals or under the broiler and cook for 2 to 3 minutes on each side, or until well browned. Let cool and cut into 1/2-inch strips. Place a medium saute pan or skillet over medium heat and add the 2 tablespoons of olive oil. When the oil is hot, add the trumpet mushrooms or chanterelles and saute until they have released their liquid, about 4 to 6 minutes. Keep cooking until the liquid evaporates and remove the pan from heat. Combine the trumpet mushrooms with the portobello strips and set aside.

To make the filling: Combine the ricotta cheese and chopped chives in a small bowl and set aside.

To assemble the ravioli: Warm the duck meat and mushrooms together in a saucepan, using just enough chili broth to moisten them. Pour some olive oil into a shallow bowl or deep plate. Fill a large stockpot with lightly salted water and bring to a boil. Add the pasta squares and cook for about 45 seconds to 1 minute. Quickly remove the pasta squares from the pan with a slotted spoon, running it through the olive oil to keep the squares from sticking together.

To serve: Heat the chili broth. Take a pasta square, shake to remove any excess oil, and place the pasta on the bottom of each of six shallow soup bowls. Portion the duck meat evenly on top of the pasta in each bowl. Spoon one heaping tablespoon of the ricotta filling over the duck meat and place a second pasta square on top of the cheese. Ladle hot chili broth gently into each bowl to fill it halfway. Garnish with cilantro sprigs.