Duck Sausage and Fennel Ravioli
These delicate pasta squares are filled with an aromatic mixture of duck sausage and fennel. They are a gourmet delight served on a bed of cabbage and drizzled with sherry-soy broth.
2 tbsp. olive oil
3 large onions, finely chopped
1 fennel bulb, finely chopped
2 tsp. garlic, minced
3-31⁄2 oz. smoked duck sausages, finely chopped
Salt and pepper, to taste
6 pasta sheets, (6-in. wide x 24-in. long)
1 egg, mixed with 1 tbsp. water
4 cups sautéed napa cabbage
1 cup sherry-soy broth
1⁄2 cup black beans, for garnish
- In a large pan, heat oil and sauté onions and fennel until caramelized, about 12-15 min. Add garlic and sauté about 3 min.
- Add sausage, season with salt and pepper, and mix thoroughly. Set aside.
- Lightly egg wash three sheets of pasta and place 2 tbsp. of sausage filling 4 -in. apart. Cover filling with the remaining sheets of pasta and cut into equal pieces. Press edges together and place on dusted cookie sheet.
Place ravioli in boiling water and cook about 5-6 min. until done. To serve, place cabbage in center of plate and surround with three ravioli. Drizzle with sherry-soy broth and garnish with black beans.