Difficult
4 people
210 min
Chef Carmine Amarante
Ingredients
- 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
Preparation
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.
Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour.
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.
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.
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.
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