Prep time: 1 h
Resting Time: 1 h 15 min
Cooking Time: 25 min
2 pounds unsalted butter, softened
2 tablespoons truffle oil
Kosher salt, to taste
6 cups unbleached white flour
1 teaspoon salt
1 cup warm water
3 pounds duck confit
2 cups cream
6 strands agar agar
3 ounces truffle oil
Fresh parsley, to garnish
1. In a small mixing bowl, combine the butter and 2 tablespoons truffle oil together, and season with salt. Spoon half of the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly. Repeat the process for the other half of the butter. Place the wrapped logs into the refrigerator until ready to use.
2. Sift flour and 1 teaspoon of salt together. Place flour mixture on a large, clean working surface, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
3. Cut dough into four equal sections and roll each portion of dough out on a floured surface, into a very thin sheet (about 1/16 to 1/8 inch thick).
4. Drop a generous teaspoonful of the duck confit about 1 1/2 inches apart all along 2 sheets of the dough. When the 2 sheets are fully dotted with dabs of filling, cover each with the other 2 sheets of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into circles with a cookie cutter or a (zig-zag edged) pastry cutter.
5. Allow ravioli to dry for one hour before cooking.
6. Place cream and agar agar strands in a large saucepan and warm over a gentle heat until agar agar has softened (approximately 5-8 minutes). Discard agar agar strands and add 3 ounces of truffle oil to the warm cream. Remove from heat.
7. Using a stick blender, blend the cream and truffle oil mixture. Use mixer at a slow speed; after 60 seconds there should be a foam on the top of the cream. Skim this off and place into a bowl. Repeat this process until there is not enough cream mixture to be blended anymore. Store bowl of foam in the refrigerator until it is needed.
8. When ready to cook the ravioli, carefully drop into 6-8 quarts of boiling, salted water. Cook for about 10 to 15 minutes, or until dough is tender. You may need to cook the ravioli in batches.
9. Place a tablespoon of the truffle butter in the bottom of each serving dish. When the ravioli are cooked, remove them from the pot carefully with a skimmer or large slotted spoon; portion them equally into the dishes on top of the butter. Top the ravioli with the prepared foam, shaved truffle, and garnish with parsley. Serve immediately.