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Bleggio's Rabbit stew in raviolo

Bleggio's Rabbit stew in raviolo

    For the egg pasta dough:
    500 g of flour
    200 g of eggs
    50 g of egg yolk

    For the Casolet mousse:
    800 g of Casolet cheese
    1l milk 

    For the filling:
    1 kg of rabbit, if possible from the Bleggio area
    1 carrot
    1 stick of celery
    1 onion
    rosemary
    sage
    water
    Garda Extra Virgin Olive Oil
    a glass of white wine
    salt and pepper 

Start with the rabbit stew filling, to prepare this dish:
bone the rabbit, cut it into coarse pieces and brown them in a pan over high heat with extra virgin olive oil and salt. Separately, cut the vegetables and let them simmer for a few minutes, add the previously browned rabbit and blend everything with white wine. Now cover with water or with the cooking sauce of the rabbit obtained by toasting the bones and boiling them with carrot, celery, onion, rosemary and sage for about two hours.
After two hours of cooking the meat, let it cool and pass the stew through a meat grinder using a large grinder. Now put the filling inside a pastry bag that will make filling the ravioli easier.
Now continue with the preparation of fresh egg pasta: mix all the ingredients until you get a homogeneous dough that you will rest in the refrigerator for at least 30 minutes with some film in contact.

With the help of a sheeter, roll out the dough to a thickness of 1 mm and proceed with the filling.
For these ravioli it is recommended to use a pastry cutter with a diameter of 10cm.

Cook the ravioli in abundant salted water for 4 minutes and drain them gently.

Mix the ravioli with buttercream mixed with quickly seared spinach, dehydrated olive powder and Casolet cheese mousse. To make the mousse, melt the casolet in a bain-marie, mix it with the cream and put the mixture in a siphon.

 Plate up the proposal using creativity!

This recipe was designed and prepared by Sebastian Sartorelli, chef of Hosteria Toblino

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