- In a bowl, combine the quail meat, cheese, basil, lemon and green onions. Set aside.
- On a floured work surface, shape the dough into four rectangular pieces to facilitate rolling through the pasta machine. Roll out a rectangle of dough at a time, dusting the dough with flour if it becomes sticky, until number 5 thickness. Place the dough sheet on a floured work surface.
- With a spoon, scoop multiple 7.5 ml (1 1/2 tsp) of the filling on one side of the dough sheet, 2.5 cm (1-inch) apart.
- With a pastry brush, moisten the dough around the stuffing. Fold the plain side on top of the stuffing. Press the dough around the stuffing, trying to get as much air bubbles out of the ravioli. Cut each ravioli with a 5 cm (2-inch) round cookie cutter, to make half moons. Place on a lightly floured surface. Cover with a clean cloth and refrigerate until ready to cook. Repeat with the remaining ingredients, you will get 4 to 5 dozens of ravioli.
- In large non-stick skillet, soften the carrot, shallot and garlic in the oil. Deglaze with the wine and reduce for 1 minute. Add the broth and bring to a boil. Simmer over medium heat for about 20 minutes or until the broth has reduced to three quarters. Add the parsley. Season with salt and pepper.
- Meanwhile, in large pot of salted boiling water, cook the ravioli for 4 minutes. Drain. Place the ravioli in the broth and simmer gently for about 2 minutes or until al dente. Divide the ravioli, broth and garnishes onto serving plates.
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.