Impress your guests with this vibrant homemade green ravioli, featuring a rich duck filling and a bright orange sauce that balances savory and citrus notes perfectly.
Ingredients
Serves 4
Preparation time: 1 hour
Preparation
Puree the baby spinach with the eggs and 1 tbsp olive oil. Sift 350 g flour with a pinch of salt into a mound on your work surface, creating a well in the center. Add the spinach mixture and gradually incorporate the flour with your fingers, kneading until smooth and supple. Add a splash of cold water if needed. Form into a ball, wrap in cling film, and rest in the fridge for 30 minutes.
Peel and halve the onion, slicing into thin strips. Shred the leaf spinach. Remove the skin from the duck breast and cube the meat. Heat 2 tbsp olive oil in a pan, quickly sauté the onion and duck, then add the leaf spinach to wilt. Season with salt and pepper, then press out excess moisture.
Divide the rested dough into portions. Roll out on a floured surface or pasta machine to 2 mm thick sheets, then cut into 5x5 cm squares. Beat the egg yolks with 1 tbsp water. Place a small mound of filling in each square's center, brush edges with yolk, fold diagonally into triangles, and seal edges firmly. Let rest briefly.
Bring a large pot of salted water to a gentle boil. Cook ravioli 3-4 minutes, then drain. Meanwhile, scrub the orange, zest finely, and juice. Melt butter in a skillet, toss in ravioli, deglaze with juice, and sprinkle with zest and thyme. Reduce slightly, season with pepper and salt, and serve hot in warmed deep plates.
Enjoy your meal!
Tip
Use chicken instead of duck for the filling if preferred.
Recipe and image: BeeldigBeeld/Stockfood
