Quail, Ricotta and Lemon Ravioli
Quail, Ricotta and Lemon Ravioli
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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 (see recipe)
  • Salt and pepper
  • Preparation
  • In a bowl, combine the quail meat, cheese, basil, lemon and green onions. Set aside.
  • On a floured work surface, shape the dough into four rectangular pieces to facilitate rolling through the pasta machine. Roll out a rectangle of dough at a time, dusting the dough with flour if it becomes sticky, until number 5 thickness. Place the dough sheet on a floured work surface.
  • With a spoon, scoop multiple 7.5 ml (1 1/2 tsp) of the filling on one side of the dough sheet, 2.5 cm (1-inch) apart.
  • With a pastry brush, moisten the dough around the stuffing. Fold the plain side on top of the stuffing. Press the dough around the stuffing, trying to get as much air bubbles out of the ravioli. Cut each ravioli with a 5 cm (2-inch) round cookie cutter, to make half moons. Place on a lightly floured surface. Cover with a clean cloth and refrigerate until ready to cook. Repeat with the remaining ingredients, you will get 4 to 5 dozens of ravioli.
  • Description
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