For a spectacular pasta dish try Frank Bordoni's home-made ravioli, filled with quail and apple and tossed with sage butter
Ravioli of quail with apple, bacon and sage
Method
1. First make the pasta dough. Place the flour, salt and olive oil in a food processor or mixer with a dough attachment and blend briefly.
2. Add the eggs and yolks and continue to blend until the mixture starts to form a loose dough.
3. Turn the dough onto a floured surface and knead well until smooth.
4. Wrap in cling film and rest in the refrigerator for about 20 minutes before use.
5. Heat the olive oil in a frying pan and add the quail breast fillets.
6. Fry for 2 minutes on each side, remove from the pan and set aside.
7. In the same pan, add the truffle peelings, garlic, onion and bacon and fry, stirring often, until the onion has softened and the bacon become slightly crisp.
8. Transfer the bacon mixture to a bowl and add the grated apple and just enough breadcrumbs to bind the mixture.
9. Chop the quail into chunks and add to the mixture, season with salt and freshly ground pepper and set aside to cool.
10. Roll out the pasta dough, using a pasta machine or rolling pin, as thin as possible and cut out large circles using a 6cm pastry cutter.
11. Place a dollop of the quail stuffing in the centre of a circle and top with another circle of pasta.
12. Press down firmly to seal the edges and trim again if necessary with your cutter to get a smooth edge.
13. Continue until you have used all the mixture.
14. Bring a large pan of salted water to the boil and add the ravioli. Cook for 2-3 minutes, then drain.
15. Heat the butter in a heavy-based frying pan.
16. Add the sage leaves, then the drained ravioli.
17. Toss lightly, tip into bowls and top with freshly grated Parmesan cheese and rocket.
Cook: 15 min
Ingredients
900g fresh pasta dough, see below for recipe1 tbsp Olive oil
10 boned quail, breasts only, skinned
1 tsp fresh truffle, shavings
1 small onion, chopped
3 rashers rashers of streaky bacon, or pancetta
1 Granny Smith apple
1 handful fresh breadcrumbs
1 tsp salt and pepper, or to taste
100g Butter
1 handful sage leaves, shredded
100g Parmesan, grated
200g rocket leaves
For the pasta dough
550g '00' flour2 pinches Salt
1 tsp Olive oil
4 Eggs
6 egg yolks
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