ingredients

20 sheets of ravioli dough

24 slices of dried duck breast

245 gr of Boursin® Cuisine 3 peppers (150 g for stuffing ravioli 95 g for sauce)

125 gr of saint maure

200 gr of liquid cream (only for the sauce)

2 liters of chicken broth

15 gr of pink berries

1 bunch of sage

1 egg

Steps

Step 1

Preparation of the stuffing

Cut half of the slices of duck breast into 3.

With a fork, mix the Saint Moor with 150 gr of Boursin® Cuisine, and the duck breast. Book fresh.

2nd step

The ravioli sauce

In a saucepan, heat the 200 g liquid cream and the rest of Boursin® Cuisine and infuse the sage, which you have cut beforehand. Filter.

Step 3

The making of ravioli.

Break an egg and mix it with a pinch of salt.

On a clean work surface, spread the ravioli leaves and brush the egg edges with a brush.
In the center of each leaf, drop a tablespoon of stuffing and fold the ravioli in 2.
Detail with a cookie cutter to obtain a crescent moon.
Should not we go back this sentence after "spread the leaves of ravioli" rather ???

Step 4

Cooking ravioli

Prepare a chicken broth: heat 2 liters of water and add 2 cubes of chicken broth.

Then pocket the ravioli 3 minutes, drain them.

Step 5

Training / finishing

Dress in the pepper / sage cream: place 2 tablespoons of sauce then place 5 ravioli, the remaining slices of duck breast and sprinkle with some pink berries and some sage leaves.

tips

  For a lighter recipe, you can replace the liquid cream of the sauce with chicken broth and small vegetables.

You can pass the slices of duck breast a few moments (2 minutes) under the grill of the oven to give them a crispy texture!