Duck Ragù with Barley Cavatelli Pasta

This Duck Ragù with Barley Cavatelli Pasta dish is a combination of two recipes, a wonderful make ahead Duck Ragù, that can be frozen and have on hand for dinners or meals like this, and a easy to make Barley Cavatelli Pasta. Combined they meld together, the rich umami sauce silky, yet chunky, envelope a pillowy pasta made with ricotta cheese and barley flour, add to the texture and toothsome bite of this style noodle.  Garnished with some grated parmesan cheese, this Duck Ragù Pasta dish will satisfy a pasta craving or a touch of comfort.

Serves: 6 – 8 guests

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2016 | Issue #117

Duck Ragù with Barley Cavatelli Pasta

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

An umami rich and decadent Duck Ragù combined with a tender cheesy cavatelli pasta, making a satisfying pasta entrée.

• CourseEntrée | Main, Sunday Supper
• CuisineBeer Cuisine, Italian
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionDuck
• Cooking MethodBraising
• BreweryBeer Advocate

Servings	Prep Time
8 guests	20 minute

Cook Time

10 minute

Servings Prep Time 8 guests 20 minute

Cook Time 10 minute

Duck Ragù with Barley Cavatelli Pasta Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe An umami rich and decadent Duck Ragù combined with a tender cheesy cavatelli pasta, making a satisfying pasta entrée. CourseEntrée | Main, Sunday Supper CuisineBeer Cuisine, Italian SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionDuck Cooking MethodBraising BreweryBeer Advocate Servings Prep Time 8 guests 20 minute Cook Time 10 minute Servings Prep Time 8 guests 20 minute Cook Time 10 minute

Ingredients

• 1 recipe Duck Ragù recipe here
• 1 recipe Barley Cavatelli Pasta recipe here
• 1/4 pound cheese, Parmigiano-Reggiano, grated

Servings: guests

Units:MetricUS Imperial

Instructions

• Have the Duck Ragù sauce hot. If making from scratch, it will take about 2 hours.

  
• Bring a large pot of salted water to a boil. The Barley Cavatelli Pasta will take 10 minutes to make and an hour to rest, the another 10 minutes to form and shape.

  
• Boil the cavatelli for 6 minutes, then drain.

  
• In a bowl or pot used to cook the pasta, mix the cooked pasta with some of the sauce, tossing to coat. Divide the pasta onto serving plates or pasta bowls and garnish with freshly grated Parmigiano-Reggiano cheese and serve alongside a seasonal salad.

  

Recipe Notes

Beer Pairing Suggestions:

• The beer pairing for the combination of these two recipes can go many different directions.  On the compare pairing, a malt forward brew like a  Bock, Brown Ale, Porter, or Scotch Ale would be a wonderful choice.
• A slight different direction with pouring a Smoked Porter or Stout will add some astringency and roast elements, to help the dish find some balance and cut the richness.
• To really cut the richness, pairing with a Flanders Red Ale or Flanders Oud Bruin.