Grilled Quail over Butternut Squash Ravioli


  1. Season the quail with salt and pepper. Grill until cooked through.
  2. Cook the ravioli in salted boiling water.
  3. Sweat the shallots and rosemary in the olive oil. Stir in the Alfredo and bring to a simmer.
  4. Plate the ravioli and spoon over the sauce.
  5. Top with the grilled Quail.


  • 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