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1
Pasta Dough: Mix flour, salt, and oil in mixer bowl fitted with dough hook attachment.
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2
Add eggs, 1 at a time, mixing well after each addition.
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3
Beat until mixture forms ball, adding water, 1 Tbsp.
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4
at a time, if necessary.
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5
(Dough should not be sticky.)
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6
Transfer dough to floured surface; knead until smooth and elastic.
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7
Shape into ball; cover.
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8
Let rest at least 30 min.
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9
Filling: Sear duck pieces, in batches, in hot oil in saute pan on medium-high heat until each piece is golden brown on both sides, turning as needed.
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10
Transfer duck to full-hotel pan (or to half-hotel pan for trial recipe), reserving drippings in saute pan.
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11
Use sherry to deglaze pan, then pour over duck.
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12
Add herbs and stock; cover.
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13
Braise in a 300 degrees F standard oven 2 hours.
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14
Remove from oven.
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15
Remove duck from pan; cool.
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16
Strain, then clarify braising liquid.
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17
(Braising liquid will need to be reheated just before serving.)
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18
Remove duck meat from bones.
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19
Shred meat; mix with cream cheese and salt to form thick paste.
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20
Portion into 72 (1-oz.)
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21
scoops (or into 12 scoops for trial recipe).
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22
Assembly: Divide Pasta Dough into 24 pieces (or into 4 pieces for trial recipe).
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23
Remove 2 pieces of dough; keep remaining dough covered until ready to use.
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24
Use pasta roller to roll out 1 piece of dough to the thinnest setting; cover.
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25
Roll out second dough piece.
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26
Place 6 scoops of Filling on 1 Pasta Dough sheet, spacing filling evenly over dough.
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27
Brush all exposed dough lightly with egg wash.
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28
Carefully cover with second sheet of dough, pressing dough pieces together as necessary to remove any air pockets.
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29
Cut into 6 squares; place in single layer in sheet pan.
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30
Repeat with remaining dough and filling.
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31
For each serving: Poach 3 raviolis in simmering water until they float to the surface and are heated through.
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32
Serve in 3 oz.
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33
hot broth.
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34
Garnish with 1/2 Tbsp.
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35
sage.
