Recipes tagged with « Rabbit Confit »

Quail Ricotta Ravioli Citrus

Quail meat swapped for rabbit confit diced fine. Ricotta reduced by 30 percent, pecorino romano replaces parmigiano reggiano. Lemon zest remains but add orange zest for fresh twist. Fresh oregano instead of basil. Fresh pasta rolled thinner at setting 4 (not 5) for delicate bite. Carrot replaced by fennel bulb for subtle sweetness. Shallots replaced by leeks for softer aroma. Olive oil halved, butter added for richness in garnish. White wine increased 5 ml. Chicken broth swapped with vegetable broth for lighter mouthfeel. Reduced simmer 18 minutes to avoid over-reduction. Ravioli cooked till tender but not mushy, about 3 minutes.