PREPARATION

Prepare the ravioli dough as described in the recipe of the link. Soak the porcini in the water.

Taste the quail fillets with salt en pepper and fry in a little knob of butter mixed with 1 tbsp of olive oil. Let cool down.

In a bowl mix together the chopped spinach, garlic and onions. In a blender mix with pulsar the ham and in quail fillets, cut into small pieces. Do not make it a puree, just enough to be blend with other ingredients.

Add the chopped meat with the ingredients on the bowl, add chopped pistachios and rosemary and mix well together. The consistency can’t be a puree. Season with salt and pepper and set aside until further use.

Make the ravioli, using your favorite pasta machine or by hand and fill with a quail filling.

Boil a water wit a salt in a big pot and when start to boil, put ravioli in and let them cook until they come on the surface.

While boiling water, prepare the porcini sauce: sieve the soaked porcini and cut into smal pieces. Heat little olive oil in the pan, add chopped mushrooms and bake for a minute or two. Add finely cut sage, taste with salt, pepper and little marjoram or other favorite mushroom spices.

Take them on the plate, add a mushroom sauce and serve with a glas of a good red wine.