Ravioli with duck and parmesan sauce
Ingredients
Servings 4- flour - 200 g
- eggs - 2 pcs.
- duck - 600 g
- carrots - 20 g
- celery - 20 g
- shallot garlic - 20 g
- tomato sauce - 20 g
- rosemary - 1 year
- thyme - 1 g
- spinach - 60 g
- butter - 20 g
- olive oil - 5 ml
- egg - 1 pc.
- milk - 50 ml
- cream 35% - 50 ml
- parmesan - 100 g
- egg - 1 pc.
Cooking
Step 1
Put all the ingredients (except spinach) in a saucepan and simmer for 6 hours until the meat begins to separate into fibers.
Step 2
Fry chopped fresh spinach in olive oil for 3 minutes.
Step 3
Add the cooked spinach to the minced meat, mix with the egg and add the grated parmesan. Place in refrigerator for 30 min.
Step 4
Roll out the dough on the table to a thickness of 0.5 mm and cut into squares using a mold.
Step 5
Put the minced meat in the middle, grease the edges of the dough with a mixture of water and yolk, fold the squares in half to make triangles. Roll the edges of the triangle into a "cap".
Step 6
Mix milk and cream and heat in a saucepan to 50 degrees, add grated parmesan, beat with a blender, add an egg at the end.
Step 7
Boil water, add salt, put ravioli into boiling water and cook for 4 minutes. Heat the parmesan sauce in a saucepan to 40 degrees.
Step 8
Pour the Parmesan sauce onto a plate and place the ravioli vertically on it. Garnish with parmesan chips and confit tomatoes.