Goose Ravioli with Brussels Sprouts in Vanilla Butter

For the dough, knead the flour, semolina, eggs, olive oil and salt into a smooth, firm pasta dough. Wrap in cling film and rest in the refrigerator for about thirty minutes.

For the filling, heat the oil in a frying pan and sauté the diced onion until translucent.

Soak the toast cubes in the milk in a baking bowl.

Add the goose meat to the soaked bread form, stir in the onion and apple cubes, egg and parsley and season the goose stuffing with cayenne pepper, pepper, salt, orange zest, marjoram and nutmeg (freshly grated).

For the ravioli, cut the dough into quarters and roll out into thin, long sheets of dough using a pasta machine or possibly a pasta walker, dusting with a tiny bit of flour. After rolling out, cover the dough sheets with cling film.

Brush half of the dough sheets with beaten egg. Using a teaspoon, place a small bit of filling on each, two to three inches apart. Loosely place the remaining pastry sheets on top. Smooth the top sheet of dough with your fingers around the filling (not too tight, a tiny bit of air). Cut out squares with a pastry wheel and seal the edges well. Place goose ravioli on a baking sheet sprinkled with semolina.

Remove the outer leaves from the Brussels sprouts, divide the roses into individual leaves, removing the stalks. Blanch the Brussels sprouts briefly in boiling hot salted water (they should remain al dente), cook in e

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