Ingredients
For the quail
500ml/18fl oz chicken stock
3-4 sprigs fresh thyme
6 quail (legs removed for braising)
For the pasta
500g/1lb 2oz 00 pasta flour
5 free-range eggs
pinch of salt
1-2 tbsp olive oil
For the braised quail
dash olive oil
1 banana shallot, finely sliced
1 garlic clove, chopped
small handful fresh thyme sprigs
1 fresh bay leaf
6 quail, legs only
1 tsp soy sauce
1 tsp balsamic vinegar
300ml/10fl oz chicken stock
300ml/10fl oz veal stock
For the chicken mousse
1 free-range chicken breast
300ml/10fl oz double cream
For the braised orange chicory
50g/2oz unsalted butter
8 baby chicory, halved lengthways
icing sugar, to dust
½ orange, juice only
30g/1oz golden raisins
250ml/9fl oz white chicken stock
For the thyme velouté
568ml/1 pint chicken stock
400ml/14fl oz double cream
small bunch fresh thyme, leaves only
salt and freshly ground black pepper

Method
1. For the quail, place the chicken stock and thyme into a medium saucepan and bring to the boil, add the quail and poach for 4-5 minutes. Remove the pan from the heat, leave to cool and then remove the quail breasts from the bone. Discard the bones and set the breasts aside.
2. For the pasta, mix all the pasta ingredients together and knead for a few minutes on a floured surface. Roll into a ball, wrap with cling film and chill.
3. For the braised quail, heat a little olive oil in a frying pan, add the shallot, garlic, thyme and bay and fry gently over a low heat for ten minutes or until soft and translucent but not coloured.
4. Add the legs and cook for 10-15 minutes until the legs are golden-brown all over. Add the soy sauce and balsamic vinegar and stir for one minute over a medium heat. Add the chicken and veal stock to deglaze the pan, bring to the boil, turn down the heat and braise for 30 minutes. Remove the legs from the cooking liquor and set aside. Pass the cooking liquor through a fine chinois, pour the passed liquid into a medium-sized pan and boil over a low heat for 15 minutes, or until the liquid has reduced by two thirds.
5. Remove the meat from the quail legs and discard the bones.
6. For the chicken mousse, place the chicken breast and cream into a food processor and blend until smooth. Pass through a fine sieve into a bowl, cover with cling film and chill.
7. For the braised orange chicory, heat the butter in a non-stick frying pan, dust the chicory halves with icing sugar and place into the pan. Caramelise the chicory in the pan for 4-5 minutes or until golden-brown.
8. Add the orange juice, raisins and stock, simmer for 12 minutes, remove the chicory, place the pan back over the heat and simmer gently until the sauce has reduced by half.
9. For the thyme velouté, pour the chicken stock into a small pan and boil until it has reduced in volume by half. Add the cream and thyme leaves, place over a high heat and boil until reduced again by half. Pass through a fine sieve into a large bowl and then, using a hand-blender, blend until foamy.
10. For the ravioli, roll the chilled pasta into thin sheets and cut out 12 circles (8-10cm/3-4in in diameter).
11. Place a quail breast in the centre of each circle of pasta, top with a teaspoon of chicken mousse and some of the leg meat.
12. Fold over the pasta to make a moon shape, squeeze the edges together to seal and then bring the pointed ends together and press again to seal.
13. Fill a large pan with boiling salted water, add the ravioli and boil for 3-4 minutes, or until cooked through. Drain well.
14. To serve, place the braised chicory onto four serving plates, top with the ravioli and then pour over the thyme veloute and reduced braising liquid.