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Chestnut- Stuffed Pasta with Wild Duck Ragout and Dried Plums

4 Servings

• Pasta

• 200 g durum wheat semolina
• 50 g whole wheat flour
• 2 eggs
• ½ a package of saffron

• Filling

• 250 g Mascarpone
• 3 tblsp. ground Pecorino
• 100 g cooked, peeled chestnuts
• salt

• Ragout

• 200g ground duck meat (or finely cut remains of duck from the previous day). Prepare a ragout without tomatoes with generous vegetables (carrots, celery, onions), dried plums, salt and a hint of Thai-chilli to your taste.

1. Work all the ingredients for the dough in a bowl respectively cuisinart and allow to rest.
2. Carefully mix all the ingredients for the filling with boiled and chopped chestnuts.
3. Roll out the dough very thinly by using a pasta machine. Cut circles of 5-6 cm. Put some of the filling at the centre of each circle, close to little sacks and press the edges together. Boil for approximately 3-4 minutes in boiling salted water, strain and serve (approximately 5 pieces a person) together with duck ragout and top with pecorino.