Ravioli with duck and walnut ragu

This is a version of the duck, walnut and pomegranate pasta I made for Cook the Books a few months ago, but leaving out the pomegranate molasses and pomegranate seeds makes it a dramatically different dish.

I slowly braised a couple of duck legs in stock with onions and a tin of chopped tomatoes. When it was totally tender, I shredded the meat from the bones with a couple of forks and stirred through a quantity of the lovely walnut and sage pesto. Then served it on porcini ravioli. Deeply savoury, with a slight acid lift from the tomatoes and the lemon zest. I actually think I preferred it this way - and it'd be lovely just on tagliatelle or something instead.