RAVIOLI, QUAIL, AND FINE BLACK TRUFFLE
Ravioli, Quail, and Fine Black Truffle
First course
Italian
Homemade ravioli with robiola cheese, truffle, and quail filling, served with reduced quail stock and shaved Precious Black Truffle. An elegant first course for special occasions.
Ravioli, Quail and Fine Black Truffle
Ravioli with robiola cheese cream and prized black truffle with quail, its jus, and prized black truffle shavings.
Porzioni:
2
Ingredienti
150g 00 flour (for the dough)
50g fine durum wheat semolina (for the pasta dough)
1 tablespoon white truffle oil (for the pastry)
3 egg yolks (for the pasta dough)
1 pinch of salt and black pepper (for the pastry)
100g truffle-flavored robiola cheese (for the filling)
2 quails (for the stuffing)
1 boiled carrot (for the filling)
Extra virgin olive oil, salt and pepper to taste.
Carcasses of two quails, 1 carrot, 1 shallot, 1l chicken broth (for the stock)
Precious Black Truffle to taste
Fresh dill sprigs
Istruzioni
1
Pasta: Pour the egg yolks, truffle oil, salt, and black pepper into the center of the flour. Knead for about 10 minutes until a smooth and even dough is formed. Wrap in plastic film and let rest in the refrigerator for 1 hour.
2
Filling: Bone the two quails to obtain four breasts and four thighs. Heat a drizzle of oil in a pan and brown the quails for about 3-4 minutes per side. Blend with the robiola, the boiled carrot, and a tablespoon of oil. Season with salt and pepper.
3
Quail Stock: Brown the carcasses without fat until golden. Separately, sauté coarsely chopped carrots and shallots and add them to the quail. Cover with cold chicken broth and cook for 2 hours over low heat. Strain and reduce by ⅛. Glaze with a knob of butter.
4
Roll out the pasta very thinly and cut it with a circular pasta cutter. Fill the ravioli with the filling using a piping bag, fold them into tortello shapes, and cook them in boiling water for 3 minutes.
5
Drain the ravioli into the pan with the quail jus. Plate with shavings of fine black truffle and sprigs of fresh dill.
Bon appétit!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut sauce and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
Follow us on Instagram @tartufoneropregiato