Ravioli filled with artichokes and rabbit meat

Posted by A Cooking Day in Rome
01/04/2013

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Preparation Time : 30-45 mins

Cooking Time : 10 mins

Serves : 3-4

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Cuisine : Italian»

Main Ingredient : Pasta
Recipe Type : Lunch

Ingredients :

 

    Ingredients for the pastry:

    400 gr all-purpose flour
    4 medium size eggs
    4 pinches of salt.

    For the sauce:

    2 knobs of butter
    Sage leaves
    Grated parmesan

    For the filling:

    3 artichokes
    ½ glass of water
    1 garlic clove
    50 gr of grated parmesan
    Rabbit liver and interiors
    Olive Oil


Method :
  1. For the filling:
  2. Clean the artichokes keeping all the external leaves and cutting off a part of the stalk.
  3. Put olive oil in a pan and add the artichokes upside down. Add some water and cover. Cook for about 20 minutes.
  4. In the meantime cut the rabbit liver and the interiors and pan fry for a few minutes with the olive oil and the garlic.
  5. On a cutting board cut the artichokes and the rabbit meat. Add parmesan and mix up with a blender to obtain the filling for our ravioli.

  6. For the Pastry and the sauce:
  7. On a clean work surface, mound flour and form a well in the centre. Add eggs, oil and pinch salt to the well.
  8. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well.
  9. Continue until liquid is absorbed, then knead with the palm of your hands until smooth.
  10. Wrap dough tightly in plastic and let rest for 30 minutes in the fridge.
  11. Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta) until pasta is smooth, thin and approximately 37 inches in length.
  12. Dust pasta sheet with flour and transfer to a lightly floured work surface. Repeat with remaining dough.
  13. Take one pasta sheet and place the filling in leaving one finger between each filling and one finger along the edges.
  14. Brush the pasta with egg white to hold the dough together. Cover the dough over with another pasta sheet and make edges meet.
  15. Begin on one end pressing firmly with fingers in the middle then work to the edges in order to assure there is no air left inside the pasta.
  16. Do the same with the other two sheets. Use a pasta cutter to cut the ravioli.
  17. In the meanwhile bring a large pot of salted water to boil. Add ravioli and cook until tender, about 2 minutes.
  18. In a large saucepan, heath the 2 knobs of butter and add the chopped sage leaves.
  19. When the ravioli is ready drain to a colander and mix with the sauce adding a little boiled water.
  20. Add parmesan and serve.

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