Tortellini with mustard cream sauce & duck leg confit

Prepare pasta dough by combining, flour, eggs and saffron to a food processor. Quickly blend until combined, remove from processor and lightly knead until smooth. Break dough into 4 even balls. Individually glad wrap each ball and refrigerate for at least one hour.

In boiling salted water blanch spinach and kale for 30 seconds, remove from water and drain as much liquid out as possible.

Add ricotta, parmesan and eggs to spinach and kale. Mix well and adjust seasoning. Set aside.

Roll out pasta in to 2 long thin sheets, place on a floured bench and cut out 7-8 cm circles of pasta dough.

Place a heaped teaspoon of spinach mix onto each pasta circle, brush the edges with egg yolk, and roll into tortellini shape.

Poached tortellini in simmering water until tender. Remove from water and drizzle with olive oil.

To prepare the cream sauce, combine the cream, vegetable stock and seeded mustard, bring to a simmer adjust seasoning.

To serve, add tortellini to sauce, gently stir. Place warmed duck confit in serving dish and top with tortellini