After our last skiing holiday in Italy my son asked me to add ravioli to our menu. These small dumplings are most often served with ricotta cheese and spinach. My son liked them stuffed with meat and served in bouillon or with butter and Parmesan.

Recently I used cooked duck thighs. You can also use roast meat which you have leftover after dinner. My son said this was the best ravioli he had ever eaten. My son is very nice. For the next weekend he ordered meat ravioli in bouillon. I wonder when he will be bored with them.

Ingredients:
dough:
500g of flour
4 tablespoons of olive oil
a pinch of salt
200ml of hot water
stuffing
2 duck thighs (cooked or roasted)
1 onion
2 cloves of garlic
2 tablespoons of butter
salt and pepper
for serving
1 teaspoon of butter
1 tablespoon of Parmesan

Knead a smooth dough from all the ingredients. Put it into a bowl and leave for a few minutes.
Prepare the stuffing. Remove the bones and skin from the cooked or roasted meat. Chop the meat. Dice the onion and garlic and fry them in butter. Add them to the meat, add salt and pepper and stir thoroughly.
Roll out the dough thinly. Sprinkle a ravioli cutter with flour. Put a piece of the dough onto the ravioli cutter. Put small pieces of the stuffing into the dimples. Cover with a second piece of the dough. Cut the ravioli with the aid of a rolling pin. Cook them in salty water for 2-3 minutes. Serve with the butter and Parmesan.

Enjoy your meal!

Try also:
Dumplings with bulgur and courgette
French pastry pies with chickpeas
Dumplings with oyster mushrooms