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    Rabbit ravioli in beer and Grana Padano bean sauce

    4 per.
    T4210 min

    Chef Carmine Amarante


    • 900 g semolina
    • 800 g flour
    • 135 g egg yolks
    • 135 g eggs
    • 300 g cannellini beans
    • 1 onion
    • 1 celery stalk
    • 1 carrot
    • 1 sprig of rosemary
    • 50 g beer
    • 1 rabbit
    • 1 sprig of sage
    • 30 g Grana Padano Riserva
    • 200 g ricotta cheese
    • White wine as required


    STEP 1

    Cook the beans, onion, celery, carrot and rosemary for at least a couple of hours. Remove the vegetables and the rosemary and whizz them with an electric blender until you obtain a creamy purée, then add the beer.


    STEP 2

    Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour.

    STEP 3

    Cut the rabbit into pieces and sauté the meat in a pot. When golden on all sides, add white wine and let it evaporate; then add 2/3 ladles of water, cover with a lid and cook for 40/50 minutes. Once it has cooled off, chop finely, mix with chopped rosemary and the ricotta cheese. Add salt and pepper to taste.

    STEP 4

    Roll out the pasta dough until very thin and divide it into two parts. Brush one part lightly with egg and water. Put the rabbit filling in a pastry bag and squeeze out equal dollops of filling on the wet sheet of pasta, 3 cm apart from each other, forming a line. Use the other sheet of pasta to cover and press to close the ravioli.

    STEP 5

    Cut into your preferred shape, making sure the filling is in the centre. Cook and drain the ravioli and toss them in a pan with butter and sage.
    Pouri the bean cream on the plate and add the ravioli on top to serve. Complete with a dusting of grated Grana Padano.