Ricotta with Smoked Quails, Egg Ravioli, and Butternut Squash Veloute

How to make Pasta

Combine eggs, oil, and yolk. Combine flour and salt, then place on a clean surface.

Make a well in the middle of the flour. Add your wet ingredients. Mix everything until well combined.

Keep kneading for at least 10 more minutes on a floured surface until the dough is elastic when touched.

Wrap it in cling film for at least 30 seconds and let it rest.

How to make butternut squash veloute

On medium heat, saute your chopped onions and minced garlic.

Once the butternut squash is translucent, add a pinch of cinnamon to it.

Add equal amounts of orange juice and water to cover. Butternut squash can be cooked until softened and mashed with a fork.

Blend the mixture and add the cream. Season to taste.

How to make the Smoked Quails Egg & Ricotta Filling

Separate the eggs from the yolks. Place a layer of smoked sea salt in a large dish.

Make 12 small indents in the salt, then place the egg yolks in them.

All of the eggs should be covered with smoked salt. Wrap the container in cling wrap and keep it in the refrigerator overnight. Next day, carefully remove the yolks from the container and wash away any salt.

Chop the spinach leaves finely and mix with the ricotta and parmesan. Season the dish. Use a round-tip nozzle to place in a piping bag.

Once you are ready to assemble your Pasta, divide the dough in half. Use a pasta machine for the thinnest setting to roll both halves.

The first sheet should be placed on a flat surface. Pipe a circle of the ricotta mixture and then add the egg yolk. Continue this process until all the egg yolks have been used up. Use your finger to apply water to the ricotta mixture.

Add the second layer of Pasta to the top. Make sure there are no air bubbles by pressing down on the ravioli. Seal the Pasta by placing a circle of water around it.

Use a round cutter of the right size to cut. You can seal the edges with water if necessary.

Boil the salted water in a saucepan for 3-4 minutes.

After Pasta has been cooked, stir in the browned butter. Serve immediately with veloute. Chilli oil and smoked tomato concasse are optional.