Ravioli con la quaglia

Ravioli con la quaglia

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

The slightly gamey flavour of quail or pigeon ravioli, combined with a glass of pinot noir, is one of life’s great gastronomic pleasures.

Ingredients

Quantity Ingredient
4 quails
200g * egg pasta [rid:9930]
1 egg, beaten
parmigiano reggiano or grana padano, freshly grated

Sauce

Quantity Ingredient
1 tablespoon butter
1 tablespoon olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stick celery, chopped
small bunch mixed fresh herbs
salt and pepper
1 tablespoon butter
sage leaves

Filling

Quantity Ingredient
1 teaspoon butter
1 teaspoon olive oil
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 stick celery, finely chopped
sage leaves
splash white wine
1/2 cup grana padano, grated

Method

  1. Begin by preparing the quail. Use a sharp knife to slice the breasts away from the quail and reserve for making the filling. Roughly chop the bird carcasses.
  2. To make the sauce, heat the butter and oil in a large pan and brown the quail bones. Add the vegetables and sauté for 5 minutes, or until the vegetables have softened and browned lightly. Add the herbs, season with salt and pepper, and pour on enough cold water to cover. Simmer until the stock reduces to a richly flavoured essence. Strain and reserve.
  3. To make the filling, coarsely chop the quail breasts. Heat the butter and oil in a heavy-based frying pan and fry the vegetables until they start to brown. Add the quail and sage, and season with salt and pepper. Cook for a few minutes, then add the wine and stir in well. Remove from the heat and allow to cool a little. Tip the filling into a food processor and pulse to a paste. Add the cheese and pulse briefly to combine.
  4. When you are ready to eat, prepare the ravioli. Use a pasta machine to roll the pasta dough through the last or second-last setting (each machine is slightly different). The pasta sheet shouldn’t be too thin or too thick. On one half of the pasta sheet drop teaspoons of the filling, evenly spaced, in two neat rows. Brush between the rows with the beaten egg and fold the other half of the dough over the mounds of filling. Carefully press the pasta together, expelling all the air. Use a ravioli cutter to cut into squares.
  5. Cook the ravioli in plenty of boiling salted water. While the ravioli is cooking, finish the sauce. Melt the butter in a pan and throw in the sage leaves and the quail stock. Simmer to reduce a little. Drain the cooked ravioli and toss in the sauce. Serve with freshly grated Parmigiano or Grana to taste.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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