salt and pepper to taste
fresh thyme leaves, chopped
fresh Pasta Sheets
1 medium parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces
1 large Yukon Gold potato (1/2 lb), peeled and cut into 2-inch pieces
1 1/2 teaspoons salt
2 teaspoons unsalted butter
Parsnip Puree Method
Cover parsnip and potato with cold in a saucepan, then add salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender, 10 to 15 minutes. Reserve 1/4 cup cooking water, and then drain vegetables in a colander. Return vegetables to pan and coarsely mash with a potato masher or a fork, discarding any tough core from parsnip if necessary. Stir in butter, 2 tablespoons reserved cooking water, and salt and pepper to taste. Thin with heavy cream if desired.
To prepare the duck confit ravioli filling- combine the 1 cup of duck confit with ½ tsp. fresh thyme, 2 tbsp. water chestnuts, 1 tbsp. olive oil, ½ tsp. roasted garlic and salt and pepper. Place 1 Tbsp. of the filling onto a 2 inch square of pasta dough. Brush the pasta dough with egg and place another 2 inch square sheet of pasta dough on top. Crimp the edges and set aside.
Cook 2 ravioli in salted boiling water until tender, serve on top of ¾ cup of the parsnip puree and garnish with shaved Parmesan and fresh herbs. Serve.