Ravioli with goose filling

Ingredients for 4 servings:

• 200 g flour, type 00
• 100 g semolina, durum wheat
• 3 large eggs
• 2 tbsp olive oil
• ½ tsp salt
• ½ onion(s)
• ½ apple
• 250 g goose meat, cooked
• 50 g toast bread
• 40 ml milk
• 1 large egg(s)
• 1 tbsp parsley, flat-leaf, finely chopped
• Salt and pepper, freshly ground
• 1 pinch(s) of cayenne pepper
• 1 pinch of freshly grated orange peel
• 1 tsp marjoram, dried
• 1 pinch(s) nutmeg, freshly grated
• some flour, for dusting
• 1 cup water
• some semolina, for the baking tray
• 150 g Brussels sprouts
• Salt
• 20 g butter, cold
• ½ vanilla pod(s), scraped
• 1 clove(s) garlic, sliced
• Pepper, freshly ground

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

an alternative to using leftovers

For the pasta dough, knead the flour, semolina, eggs, olive oil, and a pinch of salt into a smooth, firm dough. Let it rest in cling film for 1 hour. For the filling, finely dice the onions and sauté in a small pan with a little oil until translucent. Halve the apple, peel, and cut into small cubes. Also dice the goose meat very finely. Dice the toast and soak in the milk. Now mix the meat with the toast, the diced apple, the cooled onions, and the chopped parsley. Season well with salt, pepper, cayenne pepper, marjoram, orange zest, and a pinch of nutmeg. Cut the dough into 4 pieces. Using a pasta machine or rolling pin, roll out 4 long, thin strips. Cover the strips with cling film. Brush half of the strip with a little water. Then, using a teaspoon, place some of the filling on top, spaced 2 to 3 cm apart. Place the other half of the dough over the filling and press down around the filling with your fingers. Use a cookie cutter to cut out circles and seal the edges, ensuring there are no air bubbles. Place the finished ravioli on a baking sheet dusted with semolina. Clean the Brussels sprouts. If you like, you can pick off individual leaves and blanch them in salted water. Heat butter in a pan until foamy, then sauté the vanilla and garlic with the Brussels sprouts leaves and season with salt, pepper, and nutmeg. Cook the ravioli in boiling salted water for 3-4 minutes. Remove with a slotted spoon and serve on plates with a little sauce and the Brussels sprouts. If you don’t have any sauce left over from the last roast goose, toss the ravioli in the vanilla butter with the Brussels sprouts. Remove the vanilla and garlic before serving.