For the ravioli:
½ pound of flour
A pinch of salt
For the sauce:
A small duck (Muscovy) (cut into pieces)
3 tablespoons of butter
2 eggs (red)
1 celery stick (cut into slices)
1 small piece of an onion (4-5 rings)
2 chicken livers
2 laurel leaves
A pinch of nutmeg
Grated parmesan cheese
1 tablespoon of bread crumbs
1 cup of vegetable broth
1 shot glass of grappa
This recipe takes a long time since you are also making the raviolis from scratch and the finish product is definitely worth it, the following recipe makes for about four servings.
In a large skillet with butter sauté the onion, the celery stick slices and the laurel leaves, and when you see the onions changing colors add the duck for two minutes. Then add the cup of vegetable broth, cover and cook on medium low for forty minutes.
When it is ready, grind the duck meat and place in a bowl and add the bread crumbs and the grated parmesan cheese, the two egg reds, and the nutmeg and mix well.
Now prepare the ravioli, so prepare the dough and divide it into two parts, with a pulled a sheet, cut with a knife, make a diamond shape in the middle with a spoon, pour the mixture, close the ravioli, forming a triangle and let them dry.
Now for the sauce in a large skillet add the sausage cut into pieces and cook for a few minutes then add the grinded duck and cook for a minute then add the shot glass of grappa and let it evaporate.
Now add the tomatoes (cut into pieces) and cook for five minutes then add the chicken livers and cook for fifteen minutes.
Boil the ravioli for five to seven minutes, drain and mix with the sauce and serve.