Anatra Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, combine the shredded duck confit, diced figs, chopped walnuts, mascarpone, and black pepper. Mix well and set aside.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin, dusting with flour to prevent sticking.

4. 4

   Assemble the Ravioli

   Place a teaspoon of filling about 2 inches apart on one sheet of rolled dough. Moisten the edges with water, then top with another sheet of dough. Press down to seal, ensuring there are no air pockets. Cut into individual ravioli.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

6. 6

   Serve

   Drizzle with truffle honey and serve warm. Optionally, garnish with extra walnuts and figs.