La homemade pasta it is always a popular dish for lovers of cuisine and tradition. In addition to tagliolini, gnocchi or tagliatelle, the stuffed pasta hardly leaves indifferent lovers of good food. So if you are planning to prepare a lunch refined and tasty we suggest you to realize the stuffed ravioli with breastduck. Let's see together the ingredients and the preparation.
Ingredients for 4 people:
420 gr. made with flour
4 eggs
400 gr. of duck breast
80 g of butter
1 glass of red wine
2 liters of meat broth
70 gr. of grated Parmesan cheese
2 shallots
salt and pepper
The first thing to do is to prepare thedough dough. Take 400 grams of flour and unite 3 eggs, salt as required and thewarm water. The liquid will have to be added to the mixture a little at a time, until the flour it will not totally absorbed. Work the dough on the table with the leftover flour, until it is elastic and let it rest for about half an hour. [amazon_link asins=’8844025469,8862622406,8822709705,8862622066,8861764789′ template=’ProductCarousel’ store=’it-1′ marketplace=’IT’ link_id=’cf63b545-a568-11e8-9ac8-618fb9560124′]
While the dough for the ravioli rests we have to prepare the filling. Put a pan on the stove with 50 g butter and shallot. While the onion is browning you have to skin the duck breast and add it to the sauté, browning it over low heat. Once browned add the wine and cook it for 15 minutes after adding salt and pears. Once cooked, remove the duck breast and pass it to mix with egg and 30 gr of Parmesan cheese.
Once rested, we can begin to work the dough with a rolling pin. Roll out 2 sheets of 3 mm thickness. Arrange the filling at regular intervals and cover it with the other sheet. To make the two sheets stick together, press the edges and cut out the ravioli and let them rest for half an hour.
Once you have rested you have to boil the ravioli in the broth previously prepared. If you prefer a first White you can sauté the ravioli in a pan with donkey and sage. If you prefer the version in red you can add the tomato to the remaining diced duck. Let it cook for a few minutes until it dries. The result will be a first full-bodied, but with a refined taste.