Ravioli stuffed with duck and butternut squash

With this recipe for Duck and Butternut Squash Stuffed Ravioli, we'll show you that making your own homemade ravioli isn't as complicated as it may seem! It's a fresh and elegant recipe that truly celebrates the flavors of autumn.

Ingredients

For the ravioli dough:

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

For the duck and Butternut squash filling:

• 2 confit duck legs, deboned and shredded
• 1 cup cooked and mashed Butternut squash
• 1/2 cup grated Parmesan cheese
• 1 clove 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 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, start incorporating the flour into the eggs until the dough begins to form.

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

2. For the duck and Butternut squash filling:

1. In a bowl, mix the shredded duck meat, Butternut squash puree, Parmesan cheese, chopped garlic, nutmeg, salt, and pepper.

2. Refrigerate the filling until the ravioli dough is ready.

3. For the ravioli dough:

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

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

3. Use a pastry cutter to cut out the ravioli. Seal the edges 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 the chopped fresh sage leaves and toasted pine nuts. Mix well.

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 them to the Butternut squash sauce.

2. Gently toss to coat the ravioli with the flavorful sauce.

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