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Rabbit and Ricotta Ravioli

Total Time

20 minutes

Prep Time

10 minutes

Cook Time

10 minutes

Homemade ravioli with a creamy filling of ricotta and rabbit legs with wilted spinach and pine nuts. The perfect dish for a dinner party!

Ingredients:

  • rabbit legs
  • 100g ricotta
  • 100g baby spinach
  • 50g pine nuts
  • 30g butter
  • 300g semolina
  • 500ml milk
  • 2 cloves of garlic
  • Salt
  • Pepper

For the rabbit mix:


1

Start by placing the rabbit legs in a small saucepan and cover them with milk. Top the pan up with a little bit of water so the legs are completely covered. Crush the two cloves of garlic and add to the pot. Bring to the boil and once boiling turn down the heat and simmer gently.

2

Braise the legs for 90 minutes and once cooked, leave them to cool in their braising stock until they cool down. Remove the garlic and the legs and pick the meat away from the bones, making sure no small bones are mixed with the meat. Crush the garlic and add it to the legs.

3

Mix the leg meat with the ricotta and season to your taste, then leave it to cool in the fridge for a few hours.

Ingredients:

  • rabbit legs
  • 100g ricotta
  • 100g baby spinach
  • 50g pine nuts
  • 30g butter
  • 300g semolina
  • 500ml milk
  • 2 cloves of garlic
  • Salt
  • Pepper

For the pasta dough:


1
Start by blitzing the spinach with 125ml of water, keeping back a few leaves to garnish the dish at the end. You should then have roughly 150g of vivid green water. Next, add the semolina, a pinch of salt and bring the mix together using a spoon to form a rough dough.
2
Knead the dough on a clean work surface for a minute or two until it is nice and smooth and put it to rest for one hour in the fridge before assembling. While the dough is resting, gently toast the pine nuts under the grill and set aside for plating at the end.
3
After the dough has rested and the rabbit filling mix has cooled completely, it's time to assemble the raviolis. Roll out a sheet of pasta 8-10cm width and 30-40cm long, and place dessert spoons of the filling at 5cm intervals along half of the sheet.
4
Fold over the other half of the pasta sheet and lay it over the half with the ravioli mountains, gently pressing it down with your fingers to seal the filling within the pasta, removing as much of the air inside as possible. Cut around your raviolis in equal squares, place them on a tray lined with baking paper and sprinkle generously with semolina.
5
Bring a pan of salted water to the boil and gently drop in the raviolis cooking for 3 minutes. Remove them carefully from the water with a slotted spoon and add to a separate pot with a few splashes of the pasta water and the 30g of butter. 
6
Simmer the pasta water and butter together with the ravioli on a medium heat until it becomes emulsified and creamy. Toss in the remaining spinach leaves and season to taste with salt and black pepper. Finally, plate the raviolis and finish by sprinkling over the pine nuts!
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