Ravioli with rabbit

• 200 g of flour
• 2 eggs per pasta (the ones with the yellowest yolk)
• a teaspoon of extra virgin olive oil

INGREDIENTS (for the filling)

• 2 rabbit legs
• 1 carrot
• a stalk of celery
• aromatic herbs (sage, rosemary, thyme)
• a glass of dry white wine
• 4 tablespoons of cream
• 30 g of butter
• 2 tablespoons parmesan cheese
• extra virgin olive oil
• salt
• pepper

INGREDIENTS (for the dressing)

• centrifuged cream butter (i.e. good quality)
• grated parmesan chopped hazelnuts

• Prepare the fresh pasta by kneading the ingredients for 10 minutes.
• Wrap the dough in cling film and let it rest for 30 minutes. In the meantime, prepare the filling.
• Roast the rabbit legs, together with the aromatic herbs, with a little extra virgin olive oil on both sides; add diced carrot and celery. Deglaze with white wine, salt and pepper and continue cooking for about half an hour. Remove the pulp and chop it with a knife if you like a thicker consistency or in a mixer, adding the other ingredients (cream, butter, parmesan, vegetables and a little cooking liquid).
• Roll out the dough thinly (if using a pasta machine, until it reaches the final thickness).
• Distribute the filling in small mounds spaced apart from each other. I used a fluted pastry wheel to achieve this effect (see photo).
• Shape the ravioli as you prefer (even the multiple mold is fine). Be careful to let the air out otherwise they could break during cooking.
• Place them on trays/cutting boards sprinkled with semolina.
• Cook them in salted water for about 5/6 minutes (depending on the thickness of the pasta).
• Lightly toast the chopped hazelnuts.
• Season them with melted butter flavored with herbs and sprinkle the parmesan and chopped hazelnuts on top.