To our traditional choice of prawn and quail ravioli for Christmas lunch, I decided to add the third choice with mushroom filling. To ease the load of Christmas cooking, I make ravioli 2-3 days ahead of Christmas day and freeze them. Another option for ravioli with fully cooked filling, is to make them the day before and keep them refrigerated on a dusted board, covered with glad wrap to prevent the dough drying out.
Making the dough
The recipe for ravioli dough is very simple and reliable. You need only 4 ingredients:
- 250 g Well and Good Pastry flour (now available in Coles supermarkets)
- 50g quinoa flour
- 2 large to extra large eggs
- 100ml water
- pinch of salt
To make ravioli dough
- mix both flours, sift the mix on a working surface, add salt
- make a well in the middle
- add one egg and mix it with flour using a knife and working from the centre out
- add the second egg and mix it with flour the same way
- add water and mix it in with the rest of the flour mix
- use pastry scraper to incorporate all liquids into the flour mix until all water is absorbed by dry ingredients
- continue to use pastry scraper to cut forming dough into smaller pieces
- scrape, collect and press everything together to form a ball
- dust your hands with flour and knit the dough until completely homogenous
- cut a piece of dough, roll it on dusted surface to form manageable log 2 cm in diameter
- cut it into 1.5cm pieces
- press each piece into flour from both sides
- roll 2 individual pieces for each ravioli
- place prawn filling on one piece of the dough, brush perimeter with water
- cover with the second rolled dough piece
- gently press the dough to seal ravioli, making sure to avoid any air bubbles
- use cookie cutter to make the final ravioli shape, all offcuts can be combined together and rolled again
- repeat the process with mushroom filling
- use different shape of cookie cutter, or rolling cutter to make different ravioli shape
- repeat the process once again with quail filling
- use rolling cookie cutter to make different ravioli shape to be able to differentiate ravioli depending on the filling inside
- place ravioli on a flat tray, lined with baking paper and put it in the freezer for 1 hour
- take frozen ravioli and place them in glass or plastic container with air-tight lid, ravioli can be kept in air-tight container for up to 12 weeks without any damage to the dough
- take ravioli from the freezer, place on the flat surface and defrost at room temperature for 1 hour, before cooking for Christmas day meal
- serve ravioli with different sauces depending on the filling
Prawn and leek filling ingredients and preparation can be found here.
Mushroom, onion and sour cream filling is prepared the same way as the fillings for mushroom pastries and can be found here. The only difference I made was the addition of 2 table spoons of Coles light sour cream at the very last moment to make the filling a touch juicier.
Quail, leek and cabbage filling
For quail ravioli filling I used the rest of the birds, left after quails breasts were put aside to make Three Bird Roast.
- cook quails (without breast) in broth with cauliflower leaves, carrot, onion, celery, red capsicum for 90min
- use salt, black pepper and whole fennel seeds for seasoning
- let the birds rest in the broth for 30-50min
- separate quail meat from skin and bones
- sauté leek, onion in unsalted bitter until just soft, add salt and pepper
- add finely sliced on 1mm mandoline white cabbage, cook 3-5min until cabbage becomes soft
- mix sautéed vegetables with quail meat, add seasoning if necessary
For 4 medium quails I used 1 large onion, 2 large leeks and 1 cup of finely shredded cabbage. You can make 18-20 large ravioli using this filling. I like my ravioli very large with substantial quantity of the filling inside. 2 ravioli make a very satisfying entrée, and 4 main meal.
When we were picking up our salmon today, I saw nice looking fresh bug tails and decided to try bug meat to make ravioli the same way, I make prawn ravioli.
Bug, leek and fresh coriander filling.
I used 2 medium fresh bug tails, 1/2 bunch fresh coriander, fresh chilli, 1/2 medium leek and 20 g unsalted butter
- coarsely chop bug tails and fresh coriander
- add chilli (to desired taste) and leek, sautéed in butter
- mix everything together
- use the same way as prawn and leek filling
I only did quail and bug ravioli today. The whole post was already written, I had only to add photos. That’s the beauty of my routine of Christmas cooking, spread over several days. It was a hard day, I have to admit, and I had no idea were bug tails worth the extra effort. But quail filling never disappoints – we tried some – it was amazing!
Tomorrow is my favourite day – I am making Three Bird Roast and Napoleon, and I do not have to write about them. It has all been published.
Happy cooking for tomorrow!