Quail Egg and Ricotta Ravioli

Mon, 20 March 2017

Yvonne Connolly shows us how to make Quail Egg and Ricotta Ravioli with sage butter and wild garlic.

(Serves 2-3) 

INGREDIENTS - pasta

200g pasta "00" flour and extra for dusting

2 eggs

Salt

INGREDIENTS - filling

1 tub of ricotta cheese

1 handful of parsley, chopped

6 quail eggs

Salt and pepper 

INGREDIENTS - garnish

50g butter

8-10 sage leaves finely chopped

1 handful Parmesan, freshly grated

1-2 tbsp chopped wild garlic (if not available use chives)

Salt and pepper

METHOD - pasta

1. Mix the flour and egg together with your hand to form a dough.

2. Knead well for 3-4 mins until all the flour and eggs are combined.

3. Cover in cling film and allow to rest for at least 30 mins (the dough will keep for 5-7 days).

4. Roll out the dough by hand on a flour surface until very thin, or put through a pasta machine.

5. On a floured surface lay out the sheets of pasta.

6. Cut squares out of the dough (approx 10cm by 10cm).

7. Stir the chopped parsley, salt and pepper through the ricotta and add a dollop to the middle of the pasta square. Use your finger to create a well in the centre. Crack a quail egg and add the yolk to the ricotta well. Use the egg white as a glue and rub all the from around the outside of the ricotta to the edges of the ravioli. Place a second pasta square on top over the filling and use your finger to firmly seal the edges aiming to expel as much air as possible.

8. Cook the ravioli in plenty of boiling salted water for 2 minutes for a soft egg. They'll float to the top when ready, so be careful not to overcrowd the pot. A drop of olive oil can help prevent the ravioli from sticking. Lift the ravioli from water with a large strainer or slotted spoon to a serving plate. Heat the butter until frothing then add the chopped sage and cook for 1 minute before spooning over the ravioli. Sprinkle with chopped wild garlic, Parmesan and salt and pepper.