Ravioli stuffed with duck and butternut squash

With this recipe for ravioli stuffed with duck and butternut squash, we prove to you that making your own homemade ravioli isn't so complicated after all! A fresh and chic recipe that is a true celebration of fall flavors.

Ingredients

For the ravioli dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon of olive oil
• A pinch of salt

For the duck and butternut squash stuffing:

• 2 confit duck legs , boneless and shredded
• 1 cup cooked and pureed butternut squash
• 1/2 cup grated parmesan
• 1 clove of garlic, finely chopped
• Salt and pepper to taste
• A pinch of grated nutmeg

For the butternut squash, pine nut and sage sauce:

• 2 cups diced butternut squash
• 1/4 cup toasted pine nuts
• 4-5 fresh sage leaves
• 1/2 cup heavy cream
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions

1. For the ravioli dough:

1. In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs and olive oil.

2. Using a fork, stir the flour into the eggs until the dough begins to form.

3. Knead the dough on a lightly floured surface until smooth and elastic. Wrap in plastic wrap and let sit for about 30 minutes.

2. For the duck and butternut squash stuffing:

1. In a bowl, combine the shredded duck meat, butternut squash puree, parmesan, chopped garlic, nutmeg, salt and pepper.

2. Reserve the filling in the refrigerator until the ravioli dough is ready.

3. For the ravioli dough:

1. Divide the dough in half and roll out each half into a thin sheet using a rolling pin or pasta machine.

2. Place spoonfuls of stuffing at regular intervals on one of the sheets of dough. Cover with the second sheet of dough.

3. Use a cookie cutter to cut out the ravioli. Seal the edges well by pressing with your fingers.

4. Bring a large pot of salted water to a boil and cook the ravioli until they float to the surface, about 3-4 minutes.

4. For the Butternut squash, pine nut and sage sauce:

1. In a skillet, melt the butter over medium heat. Add the diced butternut squash and cook until tender and lightly browned.

2. Add chopped fresh sage leaves and toasted pine nuts. Mix.

3. Stir in the heavy cream and simmer over low heat until the sauce thickens slightly. Season with salt and pepper.

5. Assembly:

1. Drain the cooked ravioli and add to the Butternut Squash Sauce.

2. Mix gently to coat the ravioli with the fragrant sauce.

3. Serve hot, garnished with a few fresh sage leaves and extra pine nuts for extra crunch.