Rabbit and Ricotta Ravioli
Homemade ravioli with a creamy filling of ricotta and rabbit legs with wilted spinach and pine nuts. The perfect dish for a dinner party!
For the rabbit mix:
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.
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.
Mix the leg meat with the ricotta and season to your taste, then leave it to cool in the fridge for a few hours.
For the pasta dough: