Duck Confit Ravioli

Shred the duck legs, then coarsely chop the shredded duck meat.

In a large skillet, melt the butter over medium heat. Sauté the leek for 4 to 5 minutes.

Add the garlic, thyme and duck. Continue cooking for 1 to 2 minutes while stirring. Remove from heat and let cool.

In a bowl, mix the duck mixture with the ricotta, Parmesan and egg. Season with salt and pepper. Set aside and keep cool.

Mix the flour and salt on your work surface. Make a well with the flour that is high and wide enough to hold the eggs, water and olive oil.

Break the eggs into the well, then pour in the water and oil. Mix with a fork, gradually bringing the flour into the middle of the well. Do not break the perimeter of the well before the eggs are mixed into the flour.

When the eggs are no longer runny, continue mixing with your fingertips. Form a ball and knead for 3 to 4 minutes, until it is elastic. If necessary, add a little flour so that the dough does not stick to the work surface.

Wrap the dough in plastic wrap and let stand for 30 minutes in a cool place.

Separate the dough into four balls. Using a rolling pin, roll out each dough ball to about 1 cm (1/2 inch) thick. Using a sheeter, roll out the dough again to about 1 mm thick.

Cut each strip of dough into three strips of about 13 cm x 30.5 cm (5" x 12"). Flour each strip of dough.

Place a strip of dough on a lightly floured ravioli mould. Place the curved top of the ravioli mould on the dough and press to form pockets. Remove the top and fill the pockets with the stuffing. Cover with another strip of dough. Press with a rolling pin to seal the two pieces of pasta and cut the ravioli. Remove the excess dough from around the mould. Gently remove the ravioli from the mould. Repeat with the rest of the dough and stuffing to form about 70 ravioli.

In a large pot of boiling salted water, cook the ravioli for 5 to 6 minutes. Drain.

Heat a saucepan over medium heat. Fry the pancetta for 2 to 3 minutes.

Add the shallots and continue for 1 minute more.

Add the white wine and simmer until the liquid has reduced by half.

Add the duck stock and cream. Bring to a boil, then simmer for 3 to 4 minutes over low heat.

Add the spinach and Parmesan cheese. Season with salt and pepper, and stir.

Dissolve the cornstarch in a little bit of cold water and add it to the sauce. Simmer for 1 minute.

Serve the ravioli drizzled with the sauce and garnish with chives.