Quail egg and ricotta ravioli recipe | Gourmet Traveller

Name: Quail egg and ricotta ravioli recipe | Gourmet Traveller
Total time: 55 min
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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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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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