Instructions: Bring 6 quarts of water to boil and add 2 tablespoons salt.

In a bowl, mix the ricotta, smoked ricotta, eggs, salt, currants, chocolate, nutmeg, lemon zest, scallions, and parsley.

Roll the Basic Fresh Egg Pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough. 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. Set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ravioli in the boiling water until they are tender and cooked through, about 5 to 7 minutes.

Meanwhile, place the Brown Chicken Stock, sage, and butter into a 12- to 14-inch saute pan, and bring to a boil. Drain the pasta and toss into the pan with the butter mixture. Toss over high heat, season with salt and pepper, and serve.

This recipe yields 4 servings.

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