Basil Laminated Ricotta Spinach Quail Egg with a White Wine Mushroom Sauce

Preparation

Pasta

Combine flour salt and eggs in a food processor to form a dough. 

Lightly flour work surface and knead dough for 12-15mins, wrap in clingfilm and rest in the fridge for 30mins. Divide dough into 4 and roll into sheets using a pasta maker. 

Layout a sheet and brush lightly with water and lay out basil then lightly press another sheet of pasta on top and run through the pasta machine to bind.

Filling

Place Spinach in a colander and pour over boiling water leave to cool and squeeze out as much water as possible the roughly chop and combine with the Ricotta then season to taste with the Tabasco Salt and 

Pepper and put into a piping bag. 

Layout a sheet of pasta and pipe a small ring of the Ricotta then sit a Quail Egg Yolk in the ring. Brush a little water around the filling then lay over a sheet of the laminated pasta press down around the filling removing the air and cut to required shape using a pasta cutter. Sprinkle with the Semolina to stop each Ravioli sticking together. 

Bring a large pan of salted water to the boil then lower the heat to a gentle simmer add the Ravioli and cook for 2-3mins until they start to float and remove.

Sauce

Heat oil and butter in a pan add shallots and sauté until soft add the garlic and cook for a further minute add the mushrooms and cook until starting to brown and add the Wine and cook for 5mins. Add the Mushroom Stock Sage and Tomatoes simmer for a couple of minutes and season to taste.