QUAIL RAVIOLI WITH SAGE BUTTER SAUCE

Quail Ravioli with Sage Butter Sauce image

Number Of Ingredients 10

Ingredients

4 Quail
8 ounces Butter
2 tablespoons Olive Oil
2 tablespoons Carrots finely diced
2 tablespoons Celery finely diced
2 tablespoons Onion finely diced
20 pieces Sage leaves
1/2 cup Dry white wine
1/4 cup Prosciutto chopped
1/2 cup Parmesan cheese grated plus shavings for garnish

Steps:

Using shears cut down either side if backbone of quail and remove backbone and set aside. Separate wishbone from breast meat and remove wishbone. Remove thigh bones and remaining bones and cartilage. Reserve carcasses, trimmings and skin for stock.
Toss quail carcasses and trimmings with some spare carrots, celery and onion into small stock pot, cover with water, add pinch of salt and pepper, bring to a boil then simmer for about 45 minutes skimming off fat. Strain through a sieve and reserve.
For the filing, place 2 tablespoons butter and the olive oil in a sautee pan over medium heat. Add diced vegetables and a couple of sage leaves and cook, stirring frequently for about 5 minutes until softened.
Add quail meat to sautee pan, season with salt and pepper and cook until lightly browned on the outside. Add the wine, cook for a couple of minutes to deglaze the pan, then add the prosciutto. Cook for another couple of minutes and remove from heat. Allow to cool to room temperature.
Transfer quail mixture to food processor and pulse until a coarse paste forms. Season to taste, including a pinch of cinnamon if you like. Transfer paste to a bowl and stir in some of the grated parmesan to combine. If necessary add a beaten egg to create a filling that is not too dry and to bind the ingredients. Set aside.
Make your pasta dough and using your ravioli fixture, create ravioli squares or rounds and fill with the quail mixture, place dough layer on top, REMOVE AIR POCKETS, and seal. Lightly dust the ravioli with flour, cover with a tea towel and refrigerate until ready to cook.
When ready to cook, place raviolis in salted boiling water until done, usually in a few minutes (they cook fast). Meanwhile, melt the rest of the butter in a sautee pan over medium heat, add remaining sage leaves and cook until wilted, about 2-3 minutes. Remove from heat, add a splash of the reserved quail stock and swirl to combine. Add the drained ravioli to the sautee pan with the butter and sage, and add remaining parmesan cheese, tossing to coat everything evenly. Serve with fresh sage leaves and shaved parmesan as garnish.