Filled Pasta with Quail and Sherry Cream Sauce

Ingredients

• 300 g flour
• 3 eggs
• 2 tbsp olive oil
• Salt
• 4 quails (ready to cook)
• 1 Garlic clove
• olive oil
• pepper (ground)
• 0.5 tsp freshly chopped thyme
• 4 tbsp dry white wine
• 4 tbsp whipping cream
• flour (for work surface and dusting)
• 2 sprigs sage
• 4 red cherry tomatoes
• 4 yellow cherry tomatoes
• 1 tsp freshly chopped thyme
• 250 ml Whipping Cream
• 50 ml Cream Sherry
• 1 bay leaf

Instructions

1. 1.

   For the dough, knead flour, eggs, oil and 1 tsp salt into a smooth, supple dough. Add water or more flour if needed. Shape into a ball, cover and rest for about 30 minutes.

2. 2.

   For the filling, wash quails, pat dry and disassemble. Separate breasts, legs and wings from carcasses. Set aside legs, remove skin from wings and breasts and dice meat finely. Peel garlic, finely chop and sauté in a hot pan with 2 tbsp oil until translucent. Add meat, brown, season with salt, pepper and thyme. Deglaze with wine and cream, simmer for 5 minutes until thickened. Remove from heat, taste and cool.

3. 3.

   Roll dough thin on floured surface, dust with flour, fold and roll again. Repeat twice more. Divide dough into two equal portions and roll each thinly. Using a teaspoon, place small mounds about 4 cm apart on one sheet. Place second sheet over, press firmly between gaps, cut squares with a pastry cutter. Dust ravioli lightly with flour and let rest.

4. 4.

   Meanwhile bring cream, Cream Sherry and bay leaf to a boil in a pot, reduce to a creamy consistency. Season with salt and pepper.

5. 5.

   Season quail legs with salt, pepper, dust with flour, tap dry and brown all over in a hot pan with oil. Add sage leaves, shake dry, remove stems and add to legs. Reduce heat and let legs finish cooking.

6. 6.

   Blanch tomatoes, shock, quarter, pit and mix into sauce.

7. 7.

   Cook ravioli in boiling salted water for about 5 minutes, drain onto plates, arrange quail legs on top and drizzle with sauce. Garnish with sage leaves and sprinkle thyme before serving.