For these ravioli I wished the fragile taste of the (farmed) rabbit to shine. To perform that, I didn’t use some other distinguished components, and squeezed the entire taste out of the rabbit by making a inventory from the bones, which I then lowered and included within the filling. It was a hit, as a result of the ravioli turned out scrumptious and the rabbit taste might clearly be tasted.
The rabbit might be cooked both conventionally on the stovetop or sous vide. I did it sous vide, as a result of there isn’t a danger of the rabbit meat drying out. One more reason to make use of sous vide this time round was that the expiry date of the rabbit legs was earlier than once I wanted them. By cooking them sous vide, I might lengthen their expiry for one more week.
I served these ravioli for each twenty fifth and twenty sixth December. The primary time small measurement ravioli with butter and sage, the second time common measurement ravioli with rabbit jus. With jus it was even higher, however that may require further rabbit bones (a carcass could be perfect), because the bones from the legs are used for the filling. Fortunately I had some leftover rabbit jus within the freezer that I used.
For 8 servings as primo piatto
- 2 rabbit legs, about 600 grams (1.3 lbs) in whole
- 1 carrot, chopped
- 1 stick celery, sliced
- 1 small onion (or 1/2 medium onion), chopped
- 1 sprig contemporary rosemary
- 2 sprigs contemporary thyme
- 1 sprig contemporary oregano or marjoram (non-compulsory)
- 1 bay leaf, ideally contemporary
- 120 ml (1/2 cup) dry white wine
- salt and freshly floor black pepper
- 20 grams (one handful) freshly grated parmigiano reggiano
- 1 egg
- 2 Tbsp olive oil
- contemporary pasta dough made with 4 eggs and about 400 grams (2 2/3 cups) Italian 00 flour
- 200 grams (14 Tbsp) butter and 24 contemporary sage leaves, or 250 ml (1 cup) rabbit jus
Season the rabbit legs with salt and vacuum seal them. If attainable, enable the salt to penetrate into the rabbit meat in a single day within the fridge. Prepare dinner the rabbit legs sous vide for 8 hours at 75C/167F.
After sous vide cooking, pour the juices from the bag right into a container and reserve.
Pat the rabbit legs dry with kitchen paper.
Warmth 2 tablespoons of olive oil in a pan and sear the meat on either side till properly golden brown. It’s best to make use of a pan for this that may additionally go into the oven later.
Permit the meat to chill till you may deal with it. Then take the meat off the bones. Reserve the meat.
Place the bones within the pan that you simply used to brown the rabbit along with carrot, onion, and celery. (On the picture you may see that I additionally added the herbs right now, however it’s truly nicer so as to add them later.)
If you wish to make further rabbit jus to decorate the ravioli, double the quantity of greens, and add further rabbit bones (a part of the carcass with the pinnacle could be nice).
Roast the bones and greens within the oven at 190C/375F till the whole lot is properly browned, however not burnt. This roasting step deepens the flavour of the jus. (When you prepare dinner the rabbit on the stovetop within the typical manner with the greens, an analogous taste will probably be achieved.)
Deglaze the pan with 120 ml of dry white wine.
Use a picket spatula to loosen any browned bits caught to the pan.
Now switch the contents of the pan to a smaller (particularly extra slim) pot.
Add the reserved rabbit sous vide juices.
Cowl with chilly water. Add the rosemary, thyme, bay leaf (and oregano, if utilizing).
Convey to a boil.
Cowl and simmer for about 2 hours.
Cross the rabbit inventory by a sieve.
Convey the rabbit inventory to a boil…
…and scale back to about 120 ml (1/2 cup) of concentrated rabbit jus. (If making additional to decorate the ravioli, scale back to 360 ml (1 1/2 cup) and use 240 ml for dressing the ravioli and 120 ml for the filling.)
Permit the rabbit jus to chill considerably. Place the reserved rabbit meat in a meals processor along with 1 egg, 20 grams freshly grated parmigiano reggiano, and 120 ml rabbit jus.
Use the heart beat button to cut and blend. It mustn’t change into too easy, however retain some texture. Style and add salt and freshly floor black pepper to style, remembering that ravioli filling tasted by itself ought to be barely extra salty. Within the ravioli it would then end up precisely proper.
Permit the filling to agency up within the fridge for at the very least an hour, lined within the refrigerated. This makes it simpler to stuff the ravioli.
Make pasta dough in keeping with my directions for contemporary pasta dough, roll it out as thinly as attainable, and make ravioli in keeping with my directions for making ravioli. You may make small ravioli with balls of filling in regards to the measurement of a hazelnut…
…or common ravioli with balls of filling in regards to the measurement of a giant walnut. For the small ravioli you may break up a pasta sheet with a width of 15 cm (6 inches) into two sheets of seven.5 cm (3 inches).
Small ravioli have comparatively extra pasta in relation to the quantity of filling in comparison with bigger ravioli.
For butter and sage to decorate the ravioli, enable the butter to soften after which add minced contemporary sage, which you fry gently within the butter for a minute or so. It’s good to permit the butter to show a bit golden brown, however it mustn’t burn.
As different you may reheat rabbit jus in a pan.
Boil the ravioli for two minutes in ample salted boiling water.
Raise the ravioli out of the pot with a strainer and add them to the butter with sage, or the rabbit jus.
Toss the ravioli gently to cowl with the butter or jus.
Serve the ravioli on preheated plates with some freshly grated parmigiano reggiano.
That is good with a lightweight crimson wine comparable to a Barbera or Pinot Noir, but additionally with a structured white comparable to a Verdicchio Riserva.