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Serves:
4
Duck Ravioli with Duck Stock and Wilted Baby Spinach
This is a nice light recipe using stock and spinach.
INGREDIENTS
400-500g Luv-a-Duck ravioli
1 cup Luv-a-Duck duck stock
1 packet Luv-a-Duck Roast Duck Legs, shredded
1 cup baby spinach leaves
Salt
METHOD
Put a large pot of salted water on and bring to the boil.
When boiling toss in the pasta and stir. When the water returns to the boil cook for 2-3 minutes and drain well.
Return the saucepan to the heat, add the stock and bring to the boil. Add the shredded duck meat, return to the boil, then add the pasta and stir.
Add the spinach stir and serve.