Quail's egg ravioli (Raviole d'oeuf de caille) from Le Manoir aux Quat'Saisons: The Story of a Modern Classic (page 403) by Raymond Blanc

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires pasta dough recipe on p.466, and brown turkey jus on p.464.

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