Duck Egg Ravioli

Fresh Egg Pasta:

2 3/4 cup wheat flour
4 eggs, room temperature

Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.

Filling:
You have two options. You can mix all ingredients except for the duck eggs, fill the ravioli, then crack an egg into each ravioli. This is the "traditional" way to do it. However, this also results in REALLY HUGE ravioli. But it's also way cooler, in presentation and texture. So if you don't want REALLY HUGE ravioli, simply mix the duck egg into the filling. It will not be as thick, but it will still have the full flavor, if not the same texture or drama. 

Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine or roll out as thinly as possible with rolling pin. Cut into 2x2 inch squares. Fill each with 1 heaping teaspoon of filling mixture, top with second square, and tamp edges down with fork.