Quail ravioli with onion veloute

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West: The Cookbook

  • Yield: 4 Servings


Quail ravioli
  • 4 oz chicken breast, cubed
  • 1 egg white
  • 6 Tbsp whipping cream
  • 2 Tbsp extra-virgin olive oil
  • 8 oz mixed mushrooms
  • 2 shallots, finely minced
  • 1 tsp truffle oil
  • 4 cups chicken stock
  • 2 whole jumbo quails from Breasts
  • 12 oz pasta dough
  • 1 tsp semolina flour for dusting
Quail jus
  • 2 jumbo quails from bones chopped into 2-inch pieces
  • ¼ cup extra-virgin olive oil
  • 4 oz button mushrooms, sliced
  • 3 shallots, sliced
  • 1 clove garlic, crushed
  • 1 sprig thyme
  • 2 bay leaves
  • 2 Tbsp sherry vinegar
  • 0.33 cup Madeira
  • 0.33 cup red wine
  • 2 Tbsp whipping cream
  • 4 cups poaching liquid from quail ravioli
Onion veloute
  • 2 Tbsp unsalted butter
  • 1 onion, thinly sliced
  • 1 sprig thyme, leaves picked off and stem discarded
  • ¾ cup whole milk
How to Make It
  1. Morels, chanterelles and porcinis would be great mushrooms for this dishthey seem to go hand in hand with quail. This recipe takes two whole quails. Ask your butcher to separate the breasts from the bones; you'll need the former for the ravioli and the latter for the sauce.
  2. Quail ravioli
  3. Blend chicken and egg white in a food processor. Slowly add 3 Tbsp of the cream. Pass this chicken puree through a very fine tamis, using a plastic scraper. Place the puree into a bowl over ice and fold in the remaining 3 Tbsp of cream.
  4. In a small saute pan, heat 2 tsp of the olive oil on high heat. Add mushrooms and saute for about 4 minutes. Drain off excess moisture and remove the mushrooms from the pan. Heat the remaining 4 tsp of olive oil on medium heat. Add mushrooms and shallots and saute until soft but not browned, about 2 minutes. Chop the mushrooms into small dice and add to the chicken mousse, along with truffle oil. Season with salt and pepper.
  5. Bring stock to a boil. Add quail and poach for 1 minute. Remove from the stock and allow to cool. Reserve 4 cups of poaching liquid for quail jus.
  6. Roll out the pasta dough on the lowest setting on a pasta maker or to the thickness of a dime. Cut into eight discs, each 4 inches in diameter.
  7. Dust a baking sheet with semolina flour.
  8. Spread a quarter of the chicken and mushroom farce on each quail breast.
  9. Place each quail breast on a round of pasta and cover with another round. Press edges together to seal, making sure to smooth out any air pockets. Keep on the floured baking sheet until ready to serve.
  10. Quail jus
  11. Preheat the oven to 500°F. Place bones in a shallow baking dish. Roast bones in the oven for 30 minutes or until golden brown, stirring every 10 minutes.
  12. In a large saucepan, heat olive oil on medium heat. Add mushrooms, shallots and garlic and sweat until soft but not browned, about 8 Tinutes. Add thyme and bay leaves. Add roasted bones and deglaze the saucepan with vinegar, Madeira and red wine. Add whipping cream, then cook until liquid has reduced by three-quarters, about 10 minutes. Add poaching liquid. Simmer for 1½ hours, skimming impurities off the surface every 15 minutes or so. Strain the jus through a fine sieve, discarding the solids, and simmer the jus for about 20 minutes to reduce to a sauce.
  13. Onion veloute
  14. Heat butter on medium heat in a medium saucepan. Add onion and thyme. Cover with milk and simmer for 25 minutes. Puree in a blender and pass the mixture through a fine sieve.
  15. Chanterelle garnish
  16. In a small saucepan, heat butter on medium heat. Add chanterelles and saute until they are cooked, about 3 minutes

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