The pasta dough:
The ravioli stuffing:
1 confit duck leg
3-4 button mushrooms
Isigny Sainte-Mère Cream with Foie Gras
1 button mushroom
Baby leaves or aromatic herbs
Place the flaked duck, ricotta, mushrooms, salt and pepper in a food processor. Combine to make a smooth stuffing. Set the stuffing aside in the fridge.
To make the ravioli dough, place the flour, salt and eggs in a mixing bowl.
Knead the ingredients into a ball. Add a little water if necessary. The dough should be pliable and not sticky.
Divide the dough into two or three. Keep the dough wrapped in film when not using.
Roll out the first portion of dough and put it through the machine. Put it through a second time.
Feel free to use a dusting of flour.
Place your dough on a lightly floured work surface.
Even up the edges of the dough to make a rectangle.
Place small mounds of stuffing, about a teaspoonful each, onto half of the dough, spacing them out by a few centimetres.
Dampen the edges of the dough with a little water then cover the stuffing with the second half of the rectangle of dough. Press down all around the stuffing so that any air is removed and seal the edges by pressing firmly with your fingers.
Cut the ravioli into squares. Repeat with the rest of the dough and the stuffing. Place the ravioli on a floured baking sheet to dry for 1 hour at room temperature. Cook the ravioli in a large saucepan of boiling water with a pinch of salt for around 4-5 mins. The water must not boil too vigorously so that the ravioli do not open up.
Meanwhile, heat up the Isigny Sainte-Mère Cream with Foie Gras. Finely slice the button mushrooms.
Pool the Cream into a dish and serve the ravioli on top, scatter with mushrooms and baby salad leaves. Season to taste.