Duck Sausage and Fennel Ravioli

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
24

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.

Ingredients

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

Steps

1. In a large pan, heat oil and sauté onions and fennel until caramelized, about 12-15 min. Add garlic and sauté about 3 min.

2. Add sausage, season with salt and pepper, and mix thoroughly. Set aside.

3. 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.

4. 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.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources