Pappardelle stuffed with rabbit ragu
Indulge in the rich and comforting flavors of our pappardelle stuffed with rabbit ragu, a first course that celebrates Italian tradition. Perfect for a special occasion, this recipe will guide you step-by-step in creating a homemade pappardelle recipe filled with a delicious rabbit ragu. An explosion of flavor that will make every bite unforgettable: here is the rabbit ragu recipe!
Dietary Information
Servings:
- 1
To prepare the pappardelle stuffed with rabbit ragu, start with the fresh pasta. On a pastry board, arrange the flour in a fountain 1, shell the eggs inside, beat them quickly 2 and knead until you get a smooth and homogeneous dough 3. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
- 2
Meanwhile, cut the guanciale into strips 4 and the onion into slices 5. In a pan, pour a drizzle of oil, add the guanciale and the onions 6. Brown over low heat for a few minutes.
- 3
Add the peas 7, season with salt and pepper 8. Cover the pan with a lid 9 and cook for 15 minutes.
- 4
Once ready, let it cool completely 10. Transfer everything to a mixer 11 and blend until you get a homogeneous mixture 12, put it in a sac-à-poche.
- 5
Debone the rabbit legs 13, separating the meat from the bones 14. Put the latter on a baking sheet covered with parchment paper together with carrots, celery and onion cut into pieces 15. Toast in the oven at 200°C for 20 minutes.
- 6
Transfer everything to a pot with a drizzle of oil, cover with cold water 16 and cook for 30 minutes. Filter through a colander 17 and reduce the cooking juices by ¾ 18. You will have thus obtained a very good rabbit jus.
- 7
Cut the meat into half-centimeter cubes 19 and put them in a pot with a drizzle of oil 20. Brown for a few minutes then deglaze with white wine 21.
- 8
After having evaporated all the alcoholic part, add 2-3 ladles of rabbit jus 22, season with salt and pepper 23. Cook for 30 minutes 24.
- 9
Meanwhile, take the dough from the fridge and roll it out with a pasta machine 25. Cut the sheets in half, lengthwise 26. Brush the pappardelle with water 27.
- 10
With a sac-à-poche, put the mixture of peas and guanciale in the center of each pappardella, creating two strips of about 15 cm 28. Close the pasta, sealing the edges well 29 and cut in correspondence with the space left empty 30.
- 11
Wrap each pappardella on itself 31 to form small rolls 32. Cook in boiling salted water 33.
- 12
In a pan, melt some butter and add the sage 34, add the rabbit ragu 35 and rabbit jus 36.
- 13
Drain the pappardelle and add them to the sauce 37, cook for 2-3 minutes, just long enough to flavor them. Finely chop the black olives with a knife 38. Plate the pappardelle first, then the rabbit ragu 39.
- 14
Add the olives 40, a tablespoon of rabbit jus 41 and a few fresh marjoram leaves. The pappardelle stuffed with rabbit ragu are ready to be served 42.
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