Quail egg and ricotta ravioli recipe
Take care not to overcook the pasta; the ravioli are most impressive when the yolk in the centre is still runny.
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Cooking tools:
- Pasta machine
- Food processor
- Fluted pastry wheel
- Pastry brush
- Mixing bowl
- Kitchen towel
- Plastic wrap
- Refrigerator
- Saucepan
- Slotted spoon
- Stove
- Plate
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
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