Potato Ravioli with Black Truffle and Glazed Quail Breast

For the pasta dough, mix the yolks with the whole egg and prepare with the semolina, water, flour and salt to a firm dough, put to cool for about 1 hour. Roll out the dough with a pasta machine and cut squares of about 6 x 6 cm.

For the filling, make the potatoes in their skins, peel them and press them through the potato ricer. Mix with truffles, mascarpone, truffle oil, oregano leaves and the egg yolk and add freshly grated Parmesan cheese, season with salt and pepper.

Brush the pastry sheets with egg yolk and spread the filling evenly on them. Fold the dough sheets at the beginning into a triangle and press the edges firmly, then connect the two outer corners to each other and form tortelloni. Cut off the rest of the quails, fry them in olive oil, add the roasted vegetables and roast them until golden brown. Add the kitchen herbs, extinguish with red wine and pour in veal stock. Boil by half and strain through a sieve. Stir the butter into the sauce, season and strain with the truffle stock. Stir the butter into the sauce, season and refine with the truffle stock and half of the truffle cubes.

In the meantime, boil the vegetable stock with the butter, season with salt and pepper and blend with a hand blender. Cook the tortelloni in salted water until done, add to the buttered vegetable stock and cook for a short while so that

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