PASTA Dough: Mix flour, salt, and oil in mixer bowl fitted with dough hook attachment. Add eggs, 1 at a time, mixing well after each addition. Beat until mixture forms ball, adding water, 1 Tbsp. at a time, if necessary. (Dough should not be sticky.) Transfer dough to floured surface; knead until smooth and elastic. Shape into ball; cover. Let rest at least 30 min.

FILLING:
SEAR duck pieces, in batches, in hot oil in saute pan on medium-high heat until each piece is golden brown on both sides, turning as needed. Transfer duck to full-hotel pan (or to half-hotel pan for trial recipe), reserving drippings in saute pan. Use sherry to deglaze pan, then pour over duck. Add herbs and stock; cover. Braise in a 300ºF standard oven 2 hours. Remove from oven. Remove duck from pan; cool. Strain, then clarify braising liquid. (Braising liquid will need to be reheated just before serving.) Remove duck meat from bones. Shred meat; mix with cream cheese and salt to form thick paste. Portion into 72 (1-oz.) scoops (or into 12 scoops for trial recipe).

ASSEMBLY:
DIVIDE Pasta Dough into 24 pieces (or into 4 pieces for trial recipe). Remove 2 pieces of dough; keep remaining dough covered until ready to use. Use pasta roller to roll out 1 piece of dough to the thinnest setting; cover. Roll out second dough piece. Place 6 scoops of Filling on 1 Pasta Dough sheet, spacing filling evenly over dough. Brush all exposed dough lightly with egg wash. Carefully cover with second sheet of dough, pressing dough pieces together as necessary to remove any air pockets. Cut into 6 squares; place in single layer in sheet pan. Repeat with remaining dough and filling.

FOR each serving: Poach 3 raviolis in simmering water until they float to the surface and are heated through. Serve in 3 oz. hot broth. Garnish with 1/2 Tbsp. sage.