Tortelloni d’Anatra con Fonduta di Taleggio

For the pasta:
Beat the eggs and add to the flour and salt, mix well and work with your hands until smooth. Roll the prepared dough into a ball, put it in a bowl and cover with a towel. Leave it to rest for at least 4 hours in the fridge before using it.

For the duck filling:
Skin the duck breasts and slice into strips. Heat extra virgin olive oil in a pan, add the sliced duck breast, season with a little salt and pepper, and add the fresh thyme sprig. Brown the duck breast keeping the meat pink inside. Once cooked remove the meat from the heat and chop it finely with a knife, put it in a bowl and add the mascarpone, season with a little more salt and pepper, if necessary.

For the tortelloni:
Once the dough is rested, roll it out to 2mm thickness with a pasta machine. Cut the rolled pasta with a round pasta cutter and with a teaspoon place the filling in the centre of the disc. Fold it in half and close it, making sure the edge is sealed, and wrap the corners around your finger and press to close.

For the fondue:
Heat the cream to 65°, add the Taleggio DOP and emulsify until you reach a smooth sauce. Add the remaining thyme.

Cook the tortelloni in salted water for 3 minutes, remove with a slotted spoon and stir in with the fondue. Plate the tortelloni and finish with the hot fondue, add a sprinkling of fresh thyme leaves. Enjoy!