To make the dough – place the flour onto a clean bench and make a well in the centre. Crack the eggs into the well and add the water and salt. Slowly incorporate the wet ingredients into the flour. Mix together well, then knead with your hands to form a smooth dough. Wrap tightly with glad wrap and rest in the fridge for 30 minutes.
For the duck ravioli filling – preheat an oven to 140°C. Confit the duck by placing the legs into an oven dish and covering with duck fat or olive oil. Line the top of the liquid with baking paper, then seal the tray tightly with foil. Confit the duck in the oven for 2 hours, then leave to cool in the fat. Pick the meat from the bones and shred into a mixing bowl. Heat some vegetable oil in a pan to a medium heat and add the onions. Cook for 2 minutes, then add the rest of the filling ingredients and cook until soft and caramelised. Combine with the shredded duck, season to taste and set aside to cool.
To make the ravioli – on a floured bench, thinly roll the dough using a pasta machine or rolling pin. Using a pastry cutter, cut the pasta sheets into 8-10cm rounds. Place a tablespoon of the duck filling onto the centre of each, then place another piece of pasta on top. Pinch the edges together, removing the air, to form even raviolis. Set aside.
For the sauce – grind the saffron and sugar together in a mortar and pestle. Place the saffron mix into a saucepan with the remaining ingredients, stir to dissolve and bring to a simmer. Gently reduce to a thickened sauce.
To serve – boil some salted water and cook the ravioli for 2-3 minutes, or until the pasta is al-dente. Drain well and place 3 or 4 ravioli onto each place. Spoon over the reduced pomegranate sauce and finish with fresh pomegranate seeds.
salt & pepper
1 pomegranate, seeds removed
1 teaspoon salt
4 duck legs
600ml duck fat, or light olive oil
40g pine nuts
2 brown onions, chopped
2 teaspoons pomegranate molasses
40g black currants
1 long red chilli, chopped
1 teaspoon cumin
1 teaspoon dried mint
1 teaspoon all spice
saffron & pomegranate sauce
1 tablespoon red wine vinegar
1 tablespoon pomegranate molasses
1 pinch salt
1 tablespoon olive oil
1 tablespoon sugar