Ricotta and Smoked Quails Egg Ravioli with Butternut Squash Velouté

Name: Ricotta and Smoked Quails Egg Ravioli with Butternut Squash Velouté
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 1 serving
Ingredients: 195 gr "00" flour; 1 teaspoon olive oil; 2 whole eggs; 1 egg yolk; salt; 1 butternut squash; 1 onion; 2 cloves garlic; a pinch of ground nutmeg; orange juice; water; salt; pepper; 100 ml cream; 12 quails eggs; Smoked Salt; 150 gr ricotta; 50 gr parmesan; handful spinach; salt; pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
1 serving
Course
Main Course
Cuisine
Italian

Ricotta and Smoked Quails Egg Ravioli with Butternut Squash Velouté

Iris Warren

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Ingredients

Servings

Pasta:

195 gr "00" flour
1 teaspoon olive oil
2 whole eggs
1 egg yolk
salt

Butternut squash velouté:

1 butternut squash
1 onion
2 cloves garlic
a pinch of ground nutmeg
orange juice
water
salt
pepper
100 ml cream

Smoked quails egg and ricotta filling:

12 quails eggs
Smoked Salt
150 gr ricotta
50 gr parmesan
handful spinach
salt
pepper

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Instructions

How to Make the Pasta:

Mix together eggs, egg yolk and oil. Mix flour and salt together then put onto a clean work surface.
Make a well in the middle of the flour and pour in your wet ingredients. Mix until thoroughly combined.
Continue kneading on a floured surface for at least 10 minutes until dough springs back when touched.
Wrap with cling film and leave to rest for at least 30 minutes.

How to Make the Butternut Squash Velouté:

Sweat your diced onions and minced garlic over a medium heat.
Once translucent add a pinch of nutmeg and your diced butternut squash.
Cover with an equal mixture of orange juice and water. Cook until butternut squash is soft and can be mashed with a folk.
Blitz the mixture, add the cream and season to taste.

How to Make the Smoked Quails Egg and Ricotta Filling:

Separate the yolks from the quails eggs. In a deep dish place a layer of smoked salt.
Make 12 indents in the salt and place the egg yolks carefully into them.
Cover all of them with smoked salt, wrap the container in cling film and place in the fridge overnight. The next day carefully remove the yolks and wash off any remaining salt.
Finely chop the spinach leaves and combine with the ricotta, parmesan and seasoning. Place in piping bag with round tip nozzle.
When ready to assemble the pasta, cut the dough into two halves. Roll both of them out using a pasta machine to the thinnest setting.
Place the first sheet on a work surface, pipe a ring of the ricotta mix and then place the egg yolk in the middle. Repeat until all egg yolks are used up. Using your finger dab water all around the ricotta mix.
Place the second sheet of pasta over the top and using your fingers make sure then are no air bubbles in the ravioli. The circle of water around the ricotta should seal the pasta.
Cut using a suitable sized round cutter. If need be, go around the edges again with water, make sure they are sealed before cooking (and all air is pushed out).
Cook in boiling salted water for approximately 3-4 minutes.
Once pasta is cooked quickly toss in browned butter and serve immediately on velouté. Finish with chilli oil and smoked tomato concasse.