Red ravioli with goose filling on a bed of celery

Ingredients for 4 servings:

• 2 legs of goose
• 1 onion(s), red, finely chopped
• 1 carrot(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 egg(s), finely chopped
• 1 slice(s) celery
• 3 tbsp olive oil
• 50 g bacon, finely chopped
• 1 bunch of mixed herbs (rosemary and sage)
• 2 cloves
• 100 ml red wine
• 1 egg(s)
• 700 ml vegetable stock
• 40 g Parmesan, grated
• salt and pepper
• 160 g wheat flour
• 40 g semolina (durum wheat)
• 4 egg yolks
• 1 egg(s)
• 25 ml juice (beetroot)
• ½ tbsp olive oil
• 1 pinch of salt
• 2 egg whites, for brushing
• 300 g celery
• 20 g capers, unsalted
• 1 garlic clove(s)
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Oca ravioli

Filling: Trim the fat from the legs and fry in oil, deglaze with red wine, reduce, and add the vegetables, bacon, and herbs. Season with salt, pepper, and cloves. Add enough stock to cover the legs and simmer gently until the meat is cooked through. Let the meat cool slightly and remove from the bone. Pour the stock through a sieve and set aside. Finely chop the meat and put it through a grinder or puree it in a blender, then mix in the egg and Parmesan cheese. Dough: Combine all ingredients, knead well, and set aside in foil for about 45 minutes. Then roll out the dough thinly with a machine and cut into squares about 6 cm apart. Place some of the filling in the center, brush the edges with egg white, and cover with an empty square. Continue until all the filling is used up. Vegetable bed: Remove the strings from the celery, finely dice, and blanch for 4 minutes. Then mix the celery with the capers and garlic clove, and sauté briefly in olive oil. Cook the ravioli until al dente, about 4-5 minutes. Toss them in the vegetable stock, remove them with a slotted spoon, and serve on the bed of vegetables as an appetizer. This dish can also be used in conjunction with the recipe “Ravioli Tricolori” (3 ravioli, green, white, and red, in the colors of Italy). The other two, green with salmon filling and white with Kinder Surprise egg, are listed under my recipes. Separate instructions for Ravioli Tricolori have been published.