Ravioli with duck
Preparation 15 min, cooking 1 hour 30 min, medium difficulty
2 duck breasts, 50 g of grated parmesan, 1 yolk, 1 carrot, 1 onion, 1 celery stick, 2 sage leaves, 1 sprig of rosemary, 1 glass of dry white wine, 4 tablespoons of extra virgin olive oil olive, salt and pepper. For the pastry: 250 g of flour, 2 eggs, sale
Pour the oil into a saucepan and brown the diced onion, celery and carrot; then pour the duck breasts, sage and rosemary into the pan, cook over high heat, season with salt and pepper and leave to brown; then add the wine, after a few minutes lower the heat and cook for about 40 minutes.
In the meantime, prepare a pastry with the listed ingredients and roll it out thinly. When the breasts are cooked, chop one, add the yolk and half parmesan and arrange the mixture in small piles on half the pastry. Cover with the other half of the pastry and make the ravioli with the appropriate wheel.
Cook the ravioli in boiling salted water. Pass the vegetables and the sauce from the duck breasts to the puree and keep warm. Cut the other breast into fillets. When cooked, drain the ravioli, arrange them on plates, season with the sauce and breast fillets, sprinkle with the remaining parmesan and serve.