The meat from 3 confit duck legs, 1 cup ricotta cheese, 1 tsp chopped fresh thyme

1/4 cup grated parmesan cheese, fresh ground pepper, 1 egg yolk.

Place the meat and the other ingredients in the bowl of a food processor process until well mixed but still with some texture.

Sauce: Fresh duck stock reduced with dried cherries, and a little cassis

To fill the raviolis

Place 2 tbls of the filling on the pasta circle brush the edges with egg and fold in half sealing the edges.

To cook: Boil in water for 1-2 mins and toss with the cherry sauce.

Garnish with sauteed greens such as swiss chard or broccoli rabe