Name: Quail, Ricotta and Lemon Ravioli
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 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; 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

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Quail, Ricotta and Lemon Ravioli

Categories

Ingredients

Ravioli

Sauce

Preparation

Ravioli

Sauce

Note from Ricardo

Personal Note