3tablespoons gratedParmesan cheeseplus more for garnish
1tablespoon mincedfresh thyme
2teaspoons thinly slicedfresh chives
1clovegarlicminced
kosher salt
Freshly ground black pepper
20quail eggsyolks
1largechicken eggwhisked with 2 tablespoons water
For The Beurre Blanc:
1(750 ml) bottlePinot Grigio wine
4fresh thyme sprigsplus a few more leaves for garnish
2cupsheavy cream
1cupcold unsalted buttercut into cubes
Gratedzest and juice of 1orangeplus more zest for garnish
Gratedzest and juice of 1lemonplus more zest for garnish
kosher salt
Freshly ground black pepper
Instructions
For The Ravioli Dough: On a lightly floured work surface, roll out the pasta dough into a paper-thin sheet about 12 inches long and 24 inches wide. Cut the sheet lengthwise into strips 6 inches wide. You should have 4 strips. Top one-third of the strips with 2 rows of parsley leaves. Top each parsley-topped strip with a plain pasta strip.Roll out the stacked strips until they are paper-thin and the parsley leaves are encased in the dough. Gently toss the pasta with semolina and cover with plastic wrap until ready to use.
For The Filling: Combine the ricotta, mascarpone, egg yolk, Parmesan, thyme, chives, and garlic in a bowl and mix well. Season with salt and pepper and set aside.
For The Beurre Blanc: Combine the wine and thyme in a saucepan and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until reduced to 2⁄3 cup. Stir in the cream and continue to simmer until reduced to 1 cup. Whisk in the butter, a few cubes at a time, until all of it has been incorporated. The sauce should thicken enough to coat the back of a wooden spoon. Add the orange and the lemon zest and juice, mixing well, and season with salt and pepper. Set aside and keep warm in a water bath until ready to use.
Fill The Ravioli: Lay the pasta strips flat on a work surface and brush away any excess semolina. Place tablespoon-sized dollops of filling every 2 inches along the length of two strips, making 12 mounds in all. Using the back of a teaspoon, create a hollow in each mound of filling and carefully place a quail yolk in each hollow.Brush the egg and water mixture on the dough surrounding each mound. Carefully lay a second pasta strip over the top and gently press around each mound to release any air bubbles and seal the ravioli. Center a 2-inch round cutter around each mound to cut out the ravioli. You should have 20 ravioli.
Cook The Ravioli: Fill a large stockpot three-quarters full of salted water and bring to a boil over high heat. Gently slide the ravioli into the boiling water and cook at a gentle boil for 3 minutes, just enough to cook them through; the pasta will become opaque. Using a slotted spoon, retrieve the ravioli and divide them evenly among 4 plates and top with a spoonful of the beurre blanc.