Quail egg and ricotta ravioli recipe | Gourmet Traveller

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