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
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.