Make an impression with a homemade pasta.
Ingredients
For 4 people
Preparation time:1 hour
Preparation Puree the spinach with the eggs and oil. Sift the flour with a pinch of salt into a mound on the work surface and make a well in the center. Pour in the spinach paste and mix from the well into the flour with your fingers. Knead well until you have a smooth, supple dough. Add some cold water if necessary. Shape the dough into a ball and let it rest in the fridge wrapped in cling film for half an hour.
Peel and halve the onion, cut into wafer-thin strips. Cut the spinach leaves into strips. Remove the skin and cut the duck breast fillet into cubes. Heat the oil in a pan and fry the onion with the meat briefly. Add the spinach and let it wilt while stirring. Season with salt and pepper. Press as much moisture out of the mixture as possible. Divide the pasta dough into portions and roll them out on a floured work surface or with the aid of a pasta machine into 2 millimeter thick pieces. Cut into 5×5 centimeter squares. Beat the yolks in a bowl with a spoonful of water. Spoon a little filling in the center of each piece of dough. Brush the edge of the dough all around with yolk and fold the dough diagonally over the filling into triangles. Press the edges of the ravioli firmly closed and let it rest for a while.
In a large pot, bring water to a boil, add salt and turn the heat down slightly. Cook the ravioli for 3-4 minutes and drain. In the meantime, scrub the orange under the hot tap. Pull fine strips from the skin with a zester or use a grater. Squeeze the fruit. Melt the butter in a large skillet. Carefully toss with the drained ravioli. Deglaze with the orange juice and sprinkle with the orange zest and thyme. Heat through and let it reduce slightly. Season with freshly ground pepper and salt. Serve in preheated deep plates.
Enjoy your meal!
Hint
You can also use chicken for the filling.
Recipe and image:BeeldigBeeld/Stockfood
