Roasted Wolfe Ranch Quail Recipe

Prep birds

Preheat oven to 425°F (220°C). Pat quail dry with paper towels. Season the cavity and exterior evenly with kosher salt and freshly ground black pepper (about 1.5 tsp salt and 1 tsp pepper total). Tuck wing tips behind the backs.

Sear

Heat a large ovenproof skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When foaming, place quail breast-side down and sear until deeply browned, about 2–3 minutes. Turn and brown the other side 1–2 minutes. Add remaining butter (2 tbsp), thyme sprigs, and smashed garlic to the pan; spoon melted butter over the birds for 30 seconds to baste.

Roast

Squeeze half a lemon over the quail and place the lemon half in the pan. Transfer skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part of the breast reads 150°F (65°C), about 8–10 minutes depending on size. Remove quail to a cutting board and tent loosely with foil to rest 8–10 minutes (carryover will bring them to medium). Reserve pan juices for the glaze step.

Make pasta dough

On a clean work surface, mound flour and make a well in the center. Whisk eggs with 1 tsp olive oil and 1/2 tsp salt; pour into well. Gradually incorporate flour into the eggs with a fork until a shaggy dough forms. Knead by hand about 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp flour; if dry, wet hands with a few drops of water. Wrap in plastic and rest at room temperature 30 minutes.

Prepare filling

While dough rests, combine pumpkin purée (1 cup), drained ricotta (1/2 cup), grated Parmesan (3/4 cup), 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix until smooth and taste; adjust seasoning. Transfer filling to a piping bag or zip-top bag with the corner snipped.

Roll and assemble ravioli

Divide rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1.5–2 mm). Lay one sheet on a lightly floured surface. Pipe or spoon 1 tsp of filling per raviolo spaced 1–1.5 inches apart. Lightly brush around each mound with a little egg wash (1 egg yolk mixed with 1 tsp water). Lay a second sheet over, gently pressing around the mounds to seal and remove air pockets. Using a fluted cutter or knife, cut into individual ravioli and press edges with a fork to finish. Place on a lightly floured tray and dust with flour to prevent sticking. Makes about 18–20 ravioli.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2–3 minutes, until they float and the pasta is tender. Remove with a slotted spoon to a warmed plate. Reserve 1/2 cup of the pasta cooking water for adjusting sauce texture.

Deglaze pan

Place the skillet used for roasting quail over medium heat (careful of hot handle). Add the ruby Port (1 cup) to deglaze, scraping browned bits from the bottom. Let reduce by about half, 3–4 minutes.

Finish glaze

Add chicken stock (1/2 cup), brown sugar (1 tbsp), and Dijon mustard (1/2 tsp). Simmer until slightly syrupy, about 5–7 minutes more, stirring occasionally. Turn heat to low and whisk in cold butter pieces (2 tbsp) one at a time to emulsify the glaze. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If glaze is too thick, loosen with up to 2 tbsp reserved pasta water or stock.

Finish birds in glaze

Return the rested quail to the skillet and spoon glaze over them to coat, warming them through for 1–2 minutes. Remove quail to a serving tray and spoon additional glaze over each bird.

Arrange a small bed of baby arugula or microgreens in the center of each warmed plate (about 1/2 cup per plate). Place 4–5 pumpkin-Parmesan ravioli alongside or atop the greens.

Halve each quail (or serve whole) and place one quail per plate beside the ravioli. Spoon a generous tablespoon of Port glaze over the quail and a light drizzle over the ravioli. Scatter toasted pumpkin seeds and extra grated Parmesan over the ravioli and greens.

Finish with a light sprinkle of flaky sea salt and serve immediately.