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Quail egg and ricotta ravioli

Australian Gourmet Traveller recipe for Quail egg and ricotta ravioli

By Rodney Dunn
  • Serves 4
  • 40 mins preparation
  • 15 mins cooking plus resting
Quail egg and ricotta ravioli
Quail egg and ricotta ravioli

Take care not to overcook the pasta; the ravioli are most impressive when the yolk in the centre is still runny.

Ingredients

  • 750 gm firm ricotta, drained
  • 80 gm finely grated parmesan, plus extra to serve
  • 2 garlic cloves, finely chopped
  • 2 eggs, beaten
  • 16 quail eggs
Pasta dough
  • 225 gm plain flour (1½ cups)
  • 80 gm coarse semolina (½ cup)
  • 2 eggs
Garlic and marjoram burnt butter
  • 80 gm chilled unsalted butter, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tbsp marjoram leaves

Method

Main
  • 1
    For pasta dough, combine flour and semolina in a large bowl. Make a well in the centre, add eggs and 2-3 tbsp iced water then stir until mixture just comes together. Turn onto a lightly floured surface and knead until smooth (2-3 minutes). Wrap in plastic wrap and set aside to rest (1 hour).
  • 2
    Meanwhile, process ricotta, parmesan, garlic and half the beaten egg in a food processor to combine. Season to taste and refrigerate until required.
  • 3
    Divide pasta dough into 4, then, using a pasta machine with rollers at widest setting and working with one piece at a time, feed dough through rollers. Fold dough in half lengthways, then feed through rollers again, repeating until smooth and reducing settings notch by notch until dough is translucent and 2-3mm thick. Cover loosely with a dry tea towel topped with a damp tea towel and set aside.
  • 4
    Place a sheet of pasta on a work surface and cut into 10cm squares with a fluted pastry wheel. Spoon 2-3 tsp ricotta filling in centre of each square, making an indent in the filling. Separate a quail egg and place yolk onto filling. Brush edges of pasta with eggwhite, place another square of pasta on top and press edges to seal. Repeat with remaining filling, quail eggs and pasta.
  • 5
    Cook ravioli in small batches in a large saucepan of simmering salted water until they float to the surface (1-2 minutes), remove with a slotted spoon and transfer to plates.
  • 6
    Meanwhile, for garlic and marjoram burnt butter, melt butter in a saucepan over medium-high heat, add garlic and cook until nut-brown (4-5 minutes), stir through marjoram, season to taste, drizzle over warm ravioli and serve scattered with extra grated parmesan.

Notes

Drink Suggestion: Full-flavoured Italian white such as a fiano. Drink suggestion by Max Allen