Tuesday, 28 April 2015

Quail Egg Ricotta Ravioli

I don't like to start simple on things so for the first time trying to make pasta I wanted to try an egg yolk ravioli, people always seem to be making it on master chef and all the cooking shows so I figured I better give it a try.
Don't be scared its was actually way easier to make pasta then I thought, I think people try to scare you when talking about making pasta and especially egg yolk ravioli....
egg yolk oozing out of cooked ravioli
It seemed a bit extreme to eat a few whole egg yolks, so I decided to use quail eggs instead. Also I had quail eggs left from making the Shepperd's Pie Mooncakes the other day. This recipe is for half egg yolk ravioli and half with just the ricotta filling, I found I liked to have the variety when eating the raviolis, but if you want egg yolks in all of them please feel free to add them. Make sure to chop the chilli extra finely, I got one or 2 raviolis that were seriously spicy and the rest had perfect levels of spice.

When you separate the quail eggs, it is best to just use your fingers, I tried passing for shell to shell but its just to tiny. Make sure to put a bowl underneath to catch the egg white for brushing around edges of the pasta and to make sure you don't loose a yolk down the kitchen sink oops!

Preparation Time: 1.5 hour
Cooking Time: 15 minutes
Serves: 3-4

Pasta Ingredients:
2 cups 00flour
make a larger well so yolk does not spill out
2 large eggs
warm water to bring dough together if to dry

Filling Ingredients:
200g ricotta
1 Tablespoon olive oil
1/2 teaspoon lemon zest
1 teaspoon mint
1/2 thai red chilli chopped, seeds removed
1/4 cup of parmesan
freshly ground black pepper
sea salt (to taste)


Extras:
8 quails eggs yolks
(Reserve egg white for brushing around edges of pasta)

Sauce Ingredients:
4-8 Tablespoons butter
2 cloves garlic sliced
Juice of half lemon

1. Mix all ingredients for filling together, season with salt and pepper, set aside.

2. Make pasta dough, place 2 cups of flour on a clean counter make a well in the centre and break to eggs in the centre.

3. Start to incorporate the flour into the eggs by whisking the egg with a fork pulling the flour into the into the egg from the sides of the well.

4. Once egg is incorporated kneed until the dough forms a ball, if the dough is to dry add a little warm water. Cover dough with plastic wrap and go watch TV, read a book and relax for 30 minutes.

5. Flatten the dough a little and pass through pasta machine at the largest setting. Fold pasta and feed through pasta maker again. If dough is to sticky sprinkle some flour on it. Repeat a few times then start to reduce the size of opening on pasta maker one setting at a time until it is on the smallest setting. By the end you feel like you need a few more sets of hands.

6. Let pasta dry for a few minutes.

7. Cut pasta from and so once folded it will form a square.

8. Place about 1.5 teaspoons of filling in centre, make a well in half of the fillings and place quail egg yolk in centre.

9. Brush egg white around the edges of pasta fold over and seal.

10. In skillet saute 4 Tablespoons of butter, add juice of 1/4 of lemon and 1 clove of sliced garlic for 2-3 minutes and lower heat.

11. Bring a pot of water to boil, cook pasta in batches for 2.5 minutes, remove for water with slotted spoon and put directly in butter sauce. Saute for about 30 seconds until pasta is coated, serve immediately.

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