Ingredients:

• For Pasta dough: 200g – Durum Wheat
• Yolk of 2 eggs
• 1 whole Egg
• 15ml – Olive oil
• For Tomato Basil sauce: 200g – ripe Tomatoes
• 50ml – Tomato puree
• a few Basil leaves
• 30g – Grana Padano cheese
• For duck filling: 150g – roasted duck
• 50g – Cream cheese
• salt to taste
• pepper to taste
• Chopped Onion – 1
• 2 pods – Garlic
• 1/2 tsp – Butter

Method:

1. Roll the pasta sheet into thin layers, about 4-5mm, either in a pasta machine or with the rolling stick.
2. Keep the filling in between, apply egg or water in order to hold it together, and top up with another sheet.
3. Cut the pasta in the desired shape and blanch in salted boiling water.
4. Saute chopped onions and garlic in olive oil and add the duck.
5. Add the roasted tomato and tomato puree and cook it for some time.
6. Add the blanched pasta in the sauce and toss it. Correct the seasoning. Finish it with cream, fresh basil leaves, butter, and Grana Padano cheese.
7. Arrange it in a serving bowl and garnish it with Grana Padano flakes and fresh basil sprigs.

Recipe courtesy of Chef Deva Kumar R