Quail, Ricotta and Lemon Ravioli | RICARDO

Ingredients

• 250 ml (1 cup) Quail Confit (see recipe), deboned and diced (see note)
• 1 container 300 g ricotta cheese, drained (see note)
• 125 ml (1/2 cup) grated Parmigiano Reggiano cheese
• 15 ml (1 tbsp) fresh basil, chopped
• 5 ml (1 tsp) grated lemon zest
• 2 green onions, finely chopped
• 1 Fresh Pasta Dough recipe
• Salt and pepper
• 1 carrot, peeled and diced
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 60 ml (1/4 cup) olive oil
• 60 ml (1/4 cup) white wine
• 1 liter (4 cups) chicken broth
• 15 ml (1 tbsp) chopped parsley