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Serves 4.
Ingredients
For the pasta
• 400 g '00' pasta flour, plus extra for dusting
• 4 eggs
• 2 tbsp olive oil
• pinches salt
• 75 ml cold water
For the rabbit filling
• 1 tbsp olive oil
• 1 cloves garlic, peeled, finely chopped
• 1/2 carrot, peeled, finely chopped
• 1 sticks celery, finely chopped
• 600 g minced rabbit meat
• 200 g potatoes, cooked, mashed
• 1 tbsp chopped fresh flat-leaf parsley
For the sauce
• 2 tbsp olive oil
• 3 cloves garlic, skin on, crushed
• 200 ml chicken stock
• 5-6 fresh sage, leaves
• 25 g butter
• 60 g parmesan
Method
1. For the pasta: pile the flour onto a work surface, making a well in the centre. Crack the egg into the well, and add the oil and salt. Moving your fingers in a circular motion, slowly incorporate the flour into the egg mixture, until the mixture comes together to form a dough. Add the water if the dough is too dry.
2. Knead the dough for five minutes, adding extra flour to the work surface, if necessary, until the dough is elastic and springs back when gently pressed. Cover with cling film and allow to rest for 30 minutes.
3. For the filling heat the olive oil in a pan and fry the garlic, carrot and celery for 1-2 minutes, then add the rabbit mince and cook for a further 5-6 minutes, or until the meat is cooked. Remove from the heat and transfer the mixture to a food processor. Add the cooked mashed potato and parsley, then blend to a smooth paste.
4. For the sauce: heat the olive oil in a pan and fry the garlic for 2-3 minutes, then remove the garlic and add the chicken stock, sage and butter. Cook for 6-8 minutes, or until the liquid has thickened slightly. Keep warm.
5. Using a rolling pin, roll out all the pasta dough on a floured work surface as thinly as possible, then fold over lengthways in half. Mark a point at the crease and unfold the pasta.
6. Fill a piping bag fitted with a large nozzle with the rabbit filling. Pipe the filling onto one side of the pasta at 2cm/1in intervals, then fold over the other half of the pasta and seal the pasta around the filling with your fingers. Cut out the ravioli either in squares or by using a round pastry cutter and crimp the edges with a fork.
7. Preheat the grill to high.
8. Bring a large pan of salted water to a rolling boil. Add the ravioli in batches. Once the ravioli rise to the surface, cook for one minute more, drain and place into the pan with the sauce. Cook for one minute, then place the cooked ravioli onto serving plates. Sprinkle with parmesan and place under the grill for one minute, or until the cheese is melted and bubbling. Serve immediately.
Ingredients
For the pasta
• 400 g '00' pasta flour, plus extra for dusting
• 4 eggs
• 2 tbsp olive oil
• pinches salt
• 75 ml cold water
For the rabbit filling
• 1 tbsp olive oil
• 1 cloves garlic, peeled, finely chopped
• 1/2 carrot, peeled, finely chopped
• 1 sticks celery, finely chopped
• 600 g minced rabbit meat
• 200 g potatoes, cooked, mashed
• 1 tbsp chopped fresh flat-leaf parsley
For the sauce
• 2 tbsp olive oil
• 3 cloves garlic, skin on, crushed
• 200 ml chicken stock
• 5-6 fresh sage, leaves
• 25 g butter
• 60 g parmesan
Method
1. For the pasta: pile the flour onto a work surface, making a well in the centre. Crack the egg into the well, and add the oil and salt. Moving your fingers in a circular motion, slowly incorporate the flour into the egg mixture, until the mixture comes together to form a dough. Add the water if the dough is too dry.
2. Knead the dough for five minutes, adding extra flour to the work surface, if necessary, until the dough is elastic and springs back when gently pressed. Cover with cling film and allow to rest for 30 minutes.
3. For the filling heat the olive oil in a pan and fry the garlic, carrot and celery for 1-2 minutes, then add the rabbit mince and cook for a further 5-6 minutes, or until the meat is cooked. Remove from the heat and transfer the mixture to a food processor. Add the cooked mashed potato and parsley, then blend to a smooth paste.
4. For the sauce: heat the olive oil in a pan and fry the garlic for 2-3 minutes, then remove the garlic and add the chicken stock, sage and butter. Cook for 6-8 minutes, or until the liquid has thickened slightly. Keep warm.
5. Using a rolling pin, roll out all the pasta dough on a floured work surface as thinly as possible, then fold over lengthways in half. Mark a point at the crease and unfold the pasta.
6. Fill a piping bag fitted with a large nozzle with the rabbit filling. Pipe the filling onto one side of the pasta at 2cm/1in intervals, then fold over the other half of the pasta and seal the pasta around the filling with your fingers. Cut out the ravioli either in squares or by using a round pastry cutter and crimp the edges with a fork.
7. Preheat the grill to high.
8. Bring a large pan of salted water to a rolling boil. Add the ravioli in batches. Once the ravioli rise to the surface, cook for one minute more, drain and place into the pan with the sauce. Cook for one minute, then place the cooked ravioli onto serving plates. Sprinkle with parmesan and place under the grill for one minute, or until the cheese is melted and bubbling. Serve immediately.
