Duck ravioli with soft egg yolk and truffle sauce

Put the flour, salt and oil in the bowl of the food processor.

Split 3 eggs and add only the yolks. Save the protein. Break 1 whole egg over the bowl.

Let the food processor run for about 1 minute until you have a dough ball. Knead for 2 more minutes by hand.

Wrap the dough in cling film and let it rest at room temperature for 2 hours.

Meanwhile, remove the meat from the duck legs and place in the cleaned bowl of the food processor.

Add the truffle tapenade and finely grind the meat through the machine for 30 seconds. to run.

Add 1 protein (of the leftovers) to make the mixture more smooth.

Put this filling in the piping bag with a smooth round nozzle of Ø 1 cm. Put in the refrigerator until use.

Put the whipped cream in a saucepan and bring to the boil.

Allow the cream to boil 3-5 minutes so that it thickens. Turn off the heat and mix in the rest of the truffle tapenade.

Cut the dough into equal pieces. Turn the pieces several times through the pasta machine to an ever smaller position.

Place the 4 long, thin pasta sheets (max. 1 mm thick) on a floured sheet.

Cut or cut 16 circles out of the dough with the protrusion.

Spray a ring of filling from the piping bag on 8 circles. Leave 1 cm from the edge and ensure that there is an opening of Ø 4 cm in the middle.

Split the egg and gently let the yolk glide in the middle of a circle of filling. Fill in the other 7 circles.

Brush the edges around the filling with egg whites. The rest of the protein is not used.

Place the remaining 8 dough circles on circles with filling and press the edges with a fork.

Bring a pan with plenty of water and possibly salt to the boil. Heat the truffle cream on low heat.

Keep a nice sprig of watercress per person and divide the rest over the deep plates.

Cook the ravioli in 2 portions each 3 minutes. Remove from the pan with a skimmer and place 1 ravioli in each deep plate.

Spoon the truffle sauce over the ravioli and garnish with the retained watercress.