Ravioli with Rabbit and Baked Pumpkin

Ravioli are the Italian “relatives” of our dumplings. A bit more exotic, but just as tasty, juicy and fragrant! If you love dumplings, try the rabbit ravioli too!

Cook: 1 hour

Servings: 3

Ingredients

Directions

It is more convenient to start with baking the pumpkin. Sprinkle a piece of pumpkin in the skin with a little olive oil and bake in an oven preheated to 200 degrees. Remove the warm pulp from the peel and beat in the puree.
Knead a firm dough with the specified ingredients. I always knead dough for pasta in a bread maker, it is very convenient and saves energy. Of course, you can knead the dough in the bowl of the food processor or by hand in the traditional way. Allow the finished dough to sit in a napkin under an inverted bowl.
Pass the rabbit pulp through a meat grinder twice or in a food processor.
Mix the minced meat with pumpkin puree, add finely chopped parsley leaves, salt and spices. Mix the minced meat well.
Roll out the dough into a translucent layer.
Cut into wide ribbons. Spread the minced meat in small piles at a sufficient distance from each other.
Cover the strip of minced meat dough with another strip. Pinch the long sides and press the dough between the minced meat.
Cut the strip into ravioli. Walk around the edges of the dough again.
Boil water in a low and wide saucepan. Season the ravioli in batches and season. They should be loose enough in the pot. Cook over low heat until floating. And after surfacing another 3 minutes.
Throw the finished ravioli in a colander, allow to dry slightly, transfer to plates and serve with pesto sauce, sprinkle with a little grated parmesan on top and garnish with pink peppercorns.
Delicate and juicy filling, thin crust.

Bon appetit!

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