Apple Ravioli in quail sauce
Serves: 4 as a main course or 10 as a starter
FlexiPoints: 7 or 3
Suggested wine: The delicacy btu yet complexity of this dish deserve a good low-dosage champagne like a Tarlant Zero or a Boulard Tradition
Special equipment: Something to make mince meat
Difficulty: Medium
Time: 3 hours
Ingredients:
For the pasta
160g semolina flour
80g white flour
2 free-range eggs
10g butter
2 baking (sour) apples
3 sprigs of thyme
200g ricotta cheese
20ml cognac
Semolina flour to dust
Salt and water as needed
For the sauce
4 large quails
20g lard (possibly lard of Colonnata)
10g butter
3 tbsp olive oil
half large pink onion
1 tsp flour
1/2 tbsp mild curry
200ml light chicken stock
100ml Calvados
6 sage leaves
Salt and pepper to taste
Ingredient replacement:
Pink onion -> red onion
Lard -> cured bacon
Ingredient note: none
How-to:
1. Peel and chop the apples in small cubes. Melt 10g of butter and add the apples. Soften them on high stirring continuously and gently. Add the cognac and let it reduce. Add the finely chopped thyme. Stir well and let cool down. Add the ricotta cheese to the apples and mix well.
2. Use the other ingredients to make small ravioli (3x2 cm) using rather thin pasta sheets (smallest size on the traditional machines and size 4 on the Kitchen Aid pasta roller) and the ricotta apple mix as filling. Dust with some semolina four and set aside while making the sauce.
3. De-bone the quails and make a mince using both their mean and the lard.
4. Melt 10g butter with the oil in a deep (wok-like pot). Sauté the finely chopped onion until soft (or 3’). Add the meat, the chopped sage and the curry. Stir well and cook on high-heat stirring frequently until the meat has not browned (or 5’).
5. Add the Calvados and let it reduce on high-heat. Add the stock and the flour. Let reduce till desired consistency. I would suggest reduce liquids to half. Stir continuously. Season with salt and pepper. Keep warm.
6. Cook the ravioli in salted water for 3’ and finish them off on high-heat with the sauce for 1’ more. Serve immediately.
FlexiPoints: 7 or 3
Suggested wine: The delicacy btu yet complexity of this dish deserve a good low-dosage champagne like a Tarlant Zero or a Boulard Tradition
Special equipment: Something to make mince meat
Difficulty: Medium
Time: 3 hours
Ingredients:
For the pasta
160g semolina flour
80g white flour
2 free-range eggs
10g butter
2 baking (sour) apples
3 sprigs of thyme
200g ricotta cheese
20ml cognac
Semolina flour to dust
Salt and water as needed
For the sauce
4 large quails
20g lard (possibly lard of Colonnata)
10g butter
3 tbsp olive oil
half large pink onion
1 tsp flour
1/2 tbsp mild curry
200ml light chicken stock
100ml Calvados
6 sage leaves
Salt and pepper to taste
Ingredient replacement:
Pink onion -> red onion
Lard -> cured bacon
Ingredient note: none
How-to:
1. Peel and chop the apples in small cubes. Melt 10g of butter and add the apples. Soften them on high stirring continuously and gently. Add the cognac and let it reduce. Add the finely chopped thyme. Stir well and let cool down. Add the ricotta cheese to the apples and mix well.
2. Use the other ingredients to make small ravioli (3x2 cm) using rather thin pasta sheets (smallest size on the traditional machines and size 4 on the Kitchen Aid pasta roller) and the ricotta apple mix as filling. Dust with some semolina four and set aside while making the sauce.
3. De-bone the quails and make a mince using both their mean and the lard.
4. Melt 10g butter with the oil in a deep (wok-like pot). Sauté the finely chopped onion until soft (or 3’). Add the meat, the chopped sage and the curry. Stir well and cook on high-heat stirring frequently until the meat has not browned (or 5’).
5. Add the Calvados and let it reduce on high-heat. Add the stock and the flour. Let reduce till desired consistency. I would suggest reduce liquids to half. Stir continuously. Season with salt and pepper. Keep warm.
6. Cook the ravioli in salted water for 3’ and finish them off on high-heat with the sauce for 1’ more. Serve immediately.