Instructions

Chop the meat. Make a rabbit broth with the rabbit bones, half a carrot, half an onion and half a stalk of celery cut into large pieces all together. Take half a bouillon cube and put in ¾ cup (200 ml) of water. While the stock is cooking, chop up the vegetables into small cubes for the sauce and cook with a little oil in a pot over low heat.

Once the vegetables have softened, add the rabbit pieces. Add white wine (for that amount, 1/3 cup (100 ml) will be enough) and add the tomato paste, a couple of bay leaves and a sprig of rosemary. Bake for one hour, covered, on very low heat, adding broth if necessary. Meanwhile. mix the eggs with the flour and then knead the dough until it is firm and smooth.

Remember to set aside some of the flour in the recipe; depending on the size of eggs, you might have some flour leftover. Cover the dough with plastic wrap and move on to the cream cheese. Heat the cream in a small pan without letting it boil. Turn off the heat and add the grated cheese. Puree in the blender until creamy, and when it cools, all of the flavors should meld together. We pull out of the cabinet we must give ourselves the laminating machine or rolling pin and cutting board to prepare the ravioli.

I, of course, I used the Grandma Duck: pull the dough until the second-to-last notch (almost closer) and knead it twice more. Makes squares about 1 1/3 inch (3.5 cm) per side and place a teaspoon of hazelnut cream cheese in the center of each square. Close the ravioli so you get a triangle and mold the edges with a toothed wheel.

Once you’ve finished making the ravioli, cook them in hot water (Pay attention! Reduce the heat once the water is boiling or you risk to open your ravioli!), After a minute or two that have come to the surface, put them in a pan with the meat sauce, drizzle with oil, and cook all together for a minute or two. Put some dumplings on a plate and add a little dried black olive powder and some grated organic lemon zest. It’s ready to serve!