Grilled Quail over Butternut Squash Ravioli
Directions
- Season the quail with salt and pepper. Grill until cooked through.
- Cook the ravioli in salted boiling water.
- Sweat the shallots and rosemary in the olive oil. Stir in the Alfredo and bring to a simmer.
- Plate the ravioli and spoon over the sauce.
- Top with the grilled Quail.
Ingredients
- 1 ea. Semi-Boneless Quail
- salt and pepper
- 6 ea. Piancone® Ravioli, Butternut Squash, Half Moon
- 1 tbsp Piancone® Oil, Olive, Extra Virgin
- 1/2 tsp Peak Fresh Produce® Shallot(s), small dice
- 1/2 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
- 1 cup Piancone® Alfredo Sauce
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
