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🍝 Rabbit Ravioli with Lemon Carrots

602 kcal · 30 min · 4 servings

Ingredients

• 300 g flour (double-grind)
• 3 eggs
• 1 tbsp olive oil
• 1 tsp salt
• flour (for working)
• 400 g rabbit meat (e.g. from the leg)
• 1 onion
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 200 ml red wine
• 2 tbsp freshly chopped parsley
• salt
• pepper
• 2 carrots
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 handful freshly picked herbs (e.g. chervil and tarragon)

Instructions

1. 1. Put flour, eggs, oil, and salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. If the dough is too dry, add a little cold water.
4. 4. If the dough is too sticky, add a bit more flour.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball tightly in plastic wrap.
7. 7. Let the dough rest in a cool place for 30 minutes.
8. 8. Rinse the rabbit meat briefly.
9. 9. Pat the meat dry with a kitchen towel.
10. 10. Finely chop the rabbit meat.
11. 11. Peel the onion and garlic.
12. 12. Cut the onion and garlic into very small cubes.
13. 13. Heat oil in a pan.
14. 14. Sauté the onion and garlic vegetables in the hot oil.
15. 15. Sauté the vegetables until they are soft and translucent.
16. 16. Add the chopped rabbit meat to the pan.
17. 17. Brown the meat slightly.
18. 18. Stir the tomato paste into the meat and vegetable mixture.
19. 19. Let the tomato paste cook briefly.
20. 20. Deglaze the pan with the wine.
21. 21. Let the filling simmer, stirring occasionally.
22. 22. Simmer the filling for 20 minutes.
23. 23. Simmer the filling until it thickens.
24. 24. Fold the chopped parsley into the filling.
25. 25. Season the filling with salt and pepper.
26. 26. Remove the pan from the heat.
27. 27. Let the filling cool down completely.
28. 28. Divide the dough into 3 to 4 equal parts.
29. 29. Knead the dough portions briefly.
30. 30. Lightly flour a work surface.
31. 31. Roll one dough part very thin with a rolling pin.
32. 32. Cut the dough into squares with a knife or pastry wheel.
33. 33. Cut the squares to be about 6 by 6 centimeters.
34. 34. Place one teaspoon of the cooled filling in the center of a square.
35. 35. Fold the dough half over the filling.
36. 36. Fold the dough so that a triangle is formed.
37. 37. Press the edges firmly together to seal them.
38. 38. Use a little water as glue if necessary.
39. 39. Place the finished ravioli on a floured surface.
40. 40. Repeat the process until all ravioli are filled.
41. 41. Fill a pot with water and bring it to a boil.
42. 42. Salt the boiling water.
43. 43. Cook the ravioli in the boiling, salted water.
44. 44. Cook the ravioli for 3 to 4 minutes.
45. 45. Cook the ravioli until they are done.
46. 46. Peel the carrots.
47. 47. Cut the carrots lengthwise into very thin strips.
48. 48. Shave the carrots thinly if you use a peeler.
49. 49. Melt the butter in a pan.
50. 50. Sauté the carrot strips in the melted butter.
51. 51. Sauté the carrot strips for 1 to 2 minutes.
52. 52. Add the lemon juice to the carrots.
53. 53. Add a little water to the carrots.
54. 54. Simmer the vegetables for 1 to 2 minutes.
55. 55. Simmer the vegetables until they are tender.
56. 56. Drain the cooked pasta.
57. 57. Add the drained pasta to the carrots.
58. 58. Add a little cooking water if necessary.
59. 59. Fold the herbs into the pasta and carrots.
60. 60. Serve the dish immediately.

Nutrition per serving

• kcal: 602
• Protein: 36 g · Fett/Fat: 19 g · Carbs: 64 g