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Ravioli with quail eggs and truffle oil

Ravioli with quail eggs and truffle oil, Prescriptions, Any category, Any kitchen, Italian cuisine, Pasta and pizza, Ravioli

Ingredients portion 6

Wheat flour 400 g

Water 1 tablespoon

Chicken egg 4 pieces

Spinach 100 g

Ricotta cheese 300 g

Grated parmesan cheese 50 g

Nutmeg 1 teaspoon

Quail egg 6 pieces

Truffle oil 10 ml

Butter 15 g

Salt to taste

Cooking instructions 1 hour

1 Mix the flour with the salt, gather in a pile, make a depression in the centre, beat three eggs, add the water and fork to mix with the flour, knead for about fifteen minutes, cover with clingfilm and allow to rest for half an hour to an hour.

2 Wash the spinach, fry with one teaspoon of butter for five minutes, finely chop, mix with the ricotta, Parmesan, nutmeg, add a pinch of salt, beat in the egg, mix well and leave in the refrigerator.

3 Roll out the pastry, cut out circles 10 cm in diameter, transfer the filling to a pastry bag, press the filling in a circle, 2 cm from the edge, beat a quail egg into the centre, cover with a second circle, press in a circle, cook for six to seven minutes – so the egg remains in the bag, serve 1 piece per serving, drizzle with truffle or butter.

Recipe tip As a sauce, you can make truffle sauce: melt a hundred grams of butter and add one tablespoon of truffle paste.

Pumpkin and ricotta dumplings

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .