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1
Bring 6 quarts of water to boil and add 2 tablespoons salt.
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2
In a bowl, mix the ricotta, smoked ricotta, eggs, salt, currants, cocoa, nutmeg, lemon zest, scallions, and parsley.
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3
Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough.
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4
Place a scant tablespoon of the filling in the middle of 1/2 of the squares, and top them with the other squares, pressing the edges together to seal.
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5
Set aside.
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6
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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7
Cook the ravioli in the boiling water until they are tender and cooked through, about 5 to 7 minutes.
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8
Meanwhile, place the chicken stock, sage, and butter into a 12 to 14-inch saute pan, and bring to a boil.
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9
Drain the pasta and toss into the pan with the butter mixture.
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10
Toss over high heat, season with salt and pepper, and serve.
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11
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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12
Make a well in the middle of the flour and add the eggs and the olive oil.
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13
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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14
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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15
The dough will come together when half of the flour is incorporated.
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16
Start kneading the dough with both hands, using the palms of your hands.
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17
Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.
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18
Lightly reflour the board and continue kneading for 6 more minutes.
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19
The dough should be elastic and a little sticky.
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20
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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21
Roll the pasta out on a pasta rolling machine to the desired thickness.
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22
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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23
Add all the chicken parts and brown all over, stirring to avoid burning.
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24
Remove the chicken and reserve.
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25
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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26
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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27
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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28
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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29
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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30
Stir the stock to facilitate cooling and set aside.
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31
Refrigerate stock in small containers for up to a week or freeze for up to a month.
