Ravioli with Duck Filling

Pasta dough: Knead a pasta dough from the ingredients listed and let it rest in plastic wrap for 1 hour.

Sauté the onion and meat in olive oil. Then add the vegetables and garlic and fry until golden brown. Add the paradeis pulp and fry as well. Extinguish with red wine and the canned tomatoes. Add pepper, salt, thyme and cinnamon and steam for 20 min. Then cook in an open saucepan until the liquid has completely evaporated. Cool a bit and then stir in breadcrumbs and parmesan.

Roll out the dough and cut it into 2 halves. On one half, at regular intervals, form a little filling. Brush the spaces in between with egg white. Then place the second pasta sheet on top and press a little smooth. Cut out ravioli with a pastry wheel. Cook in boiling salted water until al dente and serve with butter and Parmesan cheese.

Our tip: Use high-quality red wine for an especially fine taste!

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