After we broke down the rabbit, we need something to make with it. I decided to do something elegant and out of the ordinary. Rabbit Ravioli! I finished this off with grape tomatoes and caramelized onions. Whipped up a quick brown butter sauce and threw in some baby kale. This dish will turn heads, it’s awesome. Max told me he loved eating it and so did all the friends we had over. At my house when we cook, we like to feed our friends. This dish was so good. We even got a vegetarian to eat it. She was all over it and had a few of them! This dish had everyone desiring more. There is something to this dish. I would like to think that it smelled so good and everyone was jumping all over it. That even a vegetarian would want to try it and then she was speechless. A priceless moment for me as a cook and chef.
Ingredients: Rabbit Ravioli!
- 2 cups diced rabbit breast
- 1 cup onions
- 1 tsp red fresno pepper
- 1 Tbsp salt
- 1 tsp oregano
- 2 cups grape tomatoes halved
- 1 cup baby kale or another baby green
- 1 cup chicken stock
- 2 Tbsp butter
- 2 cups flour
- ½ cup water
- 1 tsp salt
- 1 egg yolk
- 1 tsp olive oil
- Saute pan
- Rolling pin
- Measuring cups and spoons
- Chef knife
- Cutting board
- 2 in Biscuit Cutter
- 8 Qt stock pot
- Saute pan
- Mix all of your ingredients in a kitchen aid with the dough hook attachment. Dough is ready when it resembles elastic and is no longer sticking to the sides
- *If the dough is too sticky add more flour. If the dough is too tough add more water. It can be tricky.
- Let the dough rest on your countertop for about 10 mins. We need to let the dough “relax” before we work it. Easier to roll.
- Roll out the dough into a large sheet around ½ cm thick.
- Punch holes until there are no dough let to punch
- Remove the excess dough and discard.
- Put a ½-¾ tsp of rabbit filling in half of the cut out dough
- Put the other half of the dough over the top of the rabbit filling
- Press around the outside of the dough to seal the ravioli
- Heat up water in your stock pot to a boil.
- Add your ravioli and cook until it floats about 2 mins.
- Heat up your butter and grape tomatoes in the sauté pan
- When butter browns add your ravioli’s, cook for another min.
- Deglaze the pan with the chicken stock, when the stock and butter come together.
- Add the kale and sauté for another minute. Remove from the burner and plate immediately.
In your bowl layer ravioli’s until your out about seven of them to make it look real pretty.
Put the vegetables in the center standing high. Pour the sauce left over in the pan over the ravioli and serve. Relax and enjoy!
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