Quail, Ricotta and Lemon Ravioli

Quail, Ricotta and Lemon Ravioli

  • Preparation 1 h
  • Cooking 20 min
  • Makes 4 to 6 servings
  • Freezes Yes

Categories

Ingredients

  • Ravioli

    • 250 ml (1 cup) Quail Confit (see recipe), deboned and diced (see note)
    • 1 container 300 g ricotta cheese, drained (see note)
    • 125 ml (1/2 cup) grated Parmigiano Reggiano cheese
    • 15 ml (1 tbsp) fresh basil, chopped
    • 5 ml (1 tsp) grated lemon zest
    • 2 green onions, finely chopped
    • 1 Fresh Pasta Dough recipe (see recipe)
    • Salt and pepper
  • Sauce

    • 1 carrot, peeled and diced
    • 1 shallot, finely chopped
    • 1 clove garlic, finely chopped
    • 60 ml (1/4 cup) olive oil
    • 60 ml (1/4 cup) white wine
    • 1 liter (4 cups) chicken broth
    • 15 ml (1 tbsp) chopped parsley
    • Salt and pepper

Preparation

  • Ravioli

  • Sauce

Note from Ricardo

You'll need about 2 quail confit for this recipe.

You can find already-drained ricotta in some grocery stores. You can also make your own from fresh ricotta (not drained) : Scoop the ricotta into a cheesecloth-lines sieve and let it drain overnight in the refrigerator.

Personal Note