Pork and duck confit filling: In a pan with a little oil, over medium heat, cook the chopped pork and onion.
Add the shredded confit duck legs and ginger.
At the end of cooking, add the garlic, coriander, and chives.
Pour the mixture into a bowl, then add the egg, breadcrumbs, and a little soy sauce.
Season to taste, mix and set aside.

Ravioli: Lay a pasta sheet on a work surface.
Pour a tablespoon (15ml) of filling into the ravioli.
With a brush, moisten the edges of the pasta with the beaten egg, then fold into a triangle; press the edges well to seal them.
Bring the two points together and press to seal.
Repeat these operations with the remaining ingredients.

In a large pot, cook the ravioli for 2 minutes in boiling salted water.
Meanwhile, heat a non-stick pan over medium heat with butter.
Drain the ravioli and distribute them in the pan once the butter has turned golden brown.
Let them color for 1 minute on each side, then deglaze with the duck stock and let it reduce until it coats the pasta.
Add the bok choy and season.
Serve each portion with parmesan shavings and a drizzle of olive oil.