Recipe Sections
2-3
Serve in large flat plates.
Great as an entree or as a main course.
375g Luv-a-Duck ravioli
250ml Luv-a-Duck duck stock
1 packet Luv-a-Duck Roast Duck Leg, shredded
1 cup baby spinach leaves
1 tbsp toasted pine nuts
Salt
Bring a large pot of salted water to the boil.
Add the pasta stir, return to the boil and cook for 5 minutes, drain well.
Return the saucepan to the heat and add the stock, bring to the boil, add the cooked duck meat, return to the boil then add the pasta and stir.
Add the spinach. Serve with a sprinkle of toasted pine nuts.