Quail, Ricotta and Lemon Ravioli

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
  • 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