Dinner,  Recipe

Smoked Ricotta and Quail Egg Ravioli

There is nothing like the taste of a homemade pasta- talk about comfort food! Fill that pasta with the deep flavor of smoked cheese nesting tiny golden egg yolks and we are talking next level!

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Smoked Ricotta and Quail Egg Ravioli with Mushroom Sauce

There is nothing like the taste of a homemade pasta- talk about comfort food! Fill that pasta with the deep flavor of smoked cheese nesting tiny golden egg yolks and we are talking next level!
Prep Time45 mins
Cook Time51 mins
preheating the grill30 mins
Total Time2 hrs 6 mins
Course: lunch, Main Course
Cuisine: Italian
Keyword: mushroom, pasta, ricotta cheese
Servings: 6
Calories: 443kcal

Equipment

  • pasta maker or rolling pin and a touch more patience
  • grill or smoker
  • cooking time

Ingredients

Homemade Pasta

  • 2 egg
  • 2 egg yolk
  • 1 tsp salt
  • 2 cup all purpose flour
  • 2 tbsp water luke warm
  • 2 tbsp olive oil
  • 24 quail eggs yolks only
  • 1 large egg
  • 1 tbsp water

Smoked Ricotta

  • oak wood chips
  • 16 oz ricotta cheese
  • 2 leeks
  • salt and pepper to taste

Mushroom Sauce

  • 16 oz button mushrooms sliced
  • inside of the leeks not used for cheese canoes
  • 4 tbsp butter
  • 3 tsp garlic
  • 1/4 cup balsamic vinegar
  • 1 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • salt and pepper
  • thyme for garnish

Instructions

  • Start the grill, using light coals and setting it on low, 225°F. Soak the oak wood chips in a bowl of water.
  • Mix all the pasta ingredients together. Knead for 5 minutes. Let rest 30-60 minutes.
  • While the dough is resting, cut the leeks in half longwise. Using the outer layers of the leeks, fill with ricotta cheese. Set the insides of the leeks aside for later.
  • Place a leek slice on top of the ricotta canoe. Tie with cooking twine.
  • Place the leeks in a cast iron skillet.
  • Put a few soaked wood chips on the coals at a time until the grill is filled with smoke.
  • Add the skillet and smoke for 15 minutes.
  • Chop the insides of the leeks. Add to a large skillet with butter and mushrooms.
  • Cook down over medium heat for 10 minutes, until the vegetables are tender.
  • Remove the cast iron skillet with leeks from the grill and let cool. Pick up the leeks and press the cheese down into a bowl. Once you have all the cheese removed from the leeks, refrigerate the cheese.
  • To the mushroom and leeks, add garlic, balsamic, beef broth, Worcestershire, salt and pepper. Simmer for 20 minutes.
  • Set a large pot of water to boil over high heat.
  • Meanwhile, roll out the pasta into thin sheets, about the thickness of a dime. Cut out as many 2 inch circles as possible.
  • Mix up one large egg with one tablespoon of water. This will be the "glue"
  • Place a tablespoon of cheese in the middle of one pasta circle. Make a small indentation in the middle. This is the nest for our egg.
  • Crack a small quail egg and separate the yolk from the white. Place the yolk into the ricotta nest.
  • Brush the rim of the pasta circle with the egg wash and place a second pasta circle on top. Using a fork, press around the entire edge.
  • Repeat until all the raviolis are made.
  • Boil the raviolis for 1 minute and 10 seconds. Any longer and the egg will cook.
  • Top the raviolis with mushroom sauce, garnish with thyme and serve immediately!
  • If you have any questions or suggestions please let me know!! Enjoy!

Nutrition

Calories: 443kcal | Carbohydrates: 19g | Protein: 13g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 666IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 2mg

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