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Braised Rabbit with Cheese Stuffed Ravioli

Ingredients

The Braise

  • 1 rabbit cut up – reserve back bone after removing tenderloins
  • 1 cup flour seasoned with 1 teaspoon of salt and 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 1 cup carrots peeled and diced
  • 1 cup celery diced
  • 1 bouquet garni fresh sprigs of thyme, sage and oregano tied with string
  • 1 1/2 cups braising liquid see below
  • 1/2 cup dry red wine

The Dough

  • 1 3/4 cups all-purpose flour plus some extra flour for rolling dough
  • 3 egg yolks
  • 1 teaspoon balsamic vinegar

The Stuffing

  • 1/2 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon each minced fresh sage and thyme or substitute pinch each dried herbs
  • 1 pinch sea salt or kosher salt

Blend all together with a fork in a small bowl.

    The Ravioli

    • 1 egg
    • 1/4 cup water
    • Whisk together to make egg wash to seal ravioli.

    The Big Finish

    • 2 tablespoons olive oil
    • 2 tablespoons shallot minced
    • 2 cups fresh mushrooms thickly sliced
    • cooked rabbit removed from bones
    • 2 cups braising liquid from braised rabbit pan
    • ravioli

    Braising Liquid

    • 1 rabbit carcass
    • 1/2 onion chopped
    • 1 carrot chopped
    • 2 celery stalks chopped
    • 1 teaspoon whole peppercorns
    • 3 bay leaves
    • 2 cups cold water
    • 1 cup dry red wine

    Instructions

    The Braise Instructions

    • Dust rabbit pieces with seasoned flour. Heat oil in a large skillet over medium-high heat. Add rabbit and brown evenly on all sides. Remove rabbit and place in a roasting pan. Add onion, celery and carrot to skillet and cook until translucent. Add to pan with rabbit pieces. Add bouquet garni, braising liquid and wine to pan. Place in a 325 degree oven for 1 1/2 hours or until meat falls off of the bone easily. Remove rabbit and reserve braising liquid. Strain liquid through a strainer.

    The Dough Instructions

    • Place flour in a wide bowl, making a well in the center of the flour. Add two of the egg yolks to the well and begin beating the yolks with a fork, drawing the flour into the yolks a little at a time. Add the last egg yolk and continue processing the mixture. Add half of the balsamic vinegar and process for a minute more. When the dough begins to hold together and the eggs are completely absorbed into the flour, it is ready to be kneaded.
    • Transfer the dough to a lightly floured surface and work the dough until it forms a ball. Knead for 5 minutes. You may have to add a little more flour to the dough if it starts to stick to your hands or work surface. Form dough into a ball and drizzle remaining balsamic vinegar over. Cover with a damp cloth and let rest for 10 minutes. Divide the dough into 2 pieces.
    • Working with one dough ball at a time, roll into a square, about 1/16th of an inch thick. Allow the dough to rest for 10 minutes while you make the stuffing. Cut the square in half with a knife.

    The Dough Instructions

    • Place a teaspoon-sized portion of the filling about 2 inches apart in rows on one of the sheets of rolled dough. Using a pastry brush, brush a light film of the egg wash around all edges of the ravioli. Place a second sheet of pasta over the first and press down firmly to seal edges. Cut ravioli into squares with a ravioli cutter or use a knife and then crimp edges of ravioli with the back side of a fork, making sure not to cut through into the ravioli center.
    • Place the ravioli, a few at a time, into lightly boiling salted water. Cook for 2 minutes and then immediately transfer to The Big Finish.

    The Finish Instructions

    • Heat oil in a large skillet. Add shallots and mushrooms and sauté for 3 – 4 minutes. Add cooked rabbit, braising liquid and ravioli. Simmer for 5 minutes to combine flavors. Serve immediately.

    Braising Liquid Instructions

    • Place carcass and vegetables in a roasting pan and place in a preheated 400 degree oven for 1 hour, turning contents once or twice to brown evenly. Remove pan from oven. Add some water to the pan and scrape pan with a wooden spoon to loosen bits. Transfer contents of pan to a medium stockpot or saucepan. Add peppercorns, bay leaves and remaining water and wine. Simmer uncovered over medium-low heat for 1 hour, adding more liquid if necessary to keep solids just covered. Pour through a colander, reserving braising liquid. Discard contents of colander.