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Rabbit ravioli flavored with thyme

Rabbit ravioli flavored with thyme

Rabbit ravioli flavored with thyme

  • Doses for: 4 people

Ingredients for Rabbit ravioli flavored with thyme

  • 200 g of 00 flour
  • 200 g of durum wheat semolina
  • 4 eggs
  • 300 g of rabbit meat
  • 1 sprig of rosemary
  • 80 g of breadcrumbs
  • 1 ladle of milk
  • 2 tablespoons of grated parmesan
  • 40 g melted butter
  • 1 teaspoon of aromatic herbs
  • 120 g of butter
  • 2 tablespoons of thyme leaves
  • extra virgin olive oil

Preparation

  1. Work the eggs in a large bowl, gradually add the flour and continue stirring with a fork, add a spoonful of oil and a pinch of salt.
  2. When the mixture starts to be more hard, pour it on the work surface and knead by hand for a few minutes.
  3. Form a ball and wrap it in plastic wrap, leave to rest in the refrigerator for at least an hour.
  4. Cook the rabbit in a pan with oil and rosemary, brown well on both sides and cook for twenty minutes over medium heat (the meat must be well cooked, if it is thick and the pieces are large, cook for a few minutes).
  5. Chop the hot meat with a knife and pour it into a bowl. Add the breadcrumbs, the melted butter, the spoonful of chopped herbs and the milk. Mix well, the mixture must be rather soft
  6. . Cover with plastic wrap and leave at room temperature. Roll out the dough until you get some rather thin sheets.
  7. Place a teaspoon of filling on the pastry, taking the distance of each ravioli well, brush the beat of the ravioli with the beaten egg white and cover with the rest of the dough, taking care to release all the air with your fingers.
  8. Cup the pasta (give the desired shape to the ravioli) and set the ravioli aside in a tray sprinkled with durum wheat semolina.
  9. In a saucepan, melt the butter over a very low heat, add the well cleaned and dried thyme leaves, leave to aromatize for a few moments (the temperature of the butter should be around 50 °).
  10. Cook the ravioli in abundant salted water, drain as soon as they start to surface and stir-fry with the butter.
  11. Serve hot, if desired with a spoonful of grated Parmesan. Pairing: Valdobbiadene Extra Dry Giustino B. Ruggeri and C. We absolutely cannot afford to cover the flavors or to overlook the absolute delicacy of this preparation.
  12. This is why we combined the ravioli with a fine and elegant bubble that offers perfumes all played on flowers and aromatic herbs almost to recall the sensations of the dish. enough to enhance the flavors of the filling. 
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