Ingredients

sea salt and freshly ground black pepper
2 x pasta dough
2 x simple butter & sage sauce
Parmesan cheese, to serve
extra virgin olive oil
80g higher-welfare smoked pancetta lardons
1x 600g whole small wild rabbit or saddle of hare, jointed
1 x 600g small pheasant, jointed
2 onions, peeled
2 carrots, trimmed
2 sticks of celery, trimmed
6 sprigs of fresh rosemary or thyme and 1 fresh bay leaf
6 juniper berries
150ml quality red wine
1 litre hot organic vegetable stock
50g fresh white breadcrumbs
You’ll be filling this recette twice as much as you need — I like to freeze half ready for another day’s filling. The filling is great, just like it is 15, so you can save half and use it in bits or simply throw it in the tagliatelle.

Instructions

1.For filler, add the pancetta and fry for 3 to 4 minutes or until golden, add 6 spots of oil in a large, wide pot over a medium-high heat.
2.Prepare the player, add the pan and cook for 10 to 15 minutes, or turn frequently until browned. Chop the onions, carrots and celery thoroughly.
3.Fill the herbs, juniper and wine in a bowl, then blend the chopped vegetables together. Then mix together. Stir in the hot stock and bring to a boil for 10 minutes or until softened.
4.Reduce the heat to soft, and cook for about 2 hours with the lid askew, or to a good sticky sauce with the water. Using pliers, take the game out and leave it to handle until it is cool enough
5.Remove the meat, remove the bones and skin and then stir the ragù. Cut. Pick the herbs and pass them to a food processor. Fill a smooth mixture of the breaderumbs and the blitz.
6.Cook ravioli until they reach the surface in a large saucepan of boiling salted water (do this in two phases to prevent them from sticking).
7.Toss together over a low heat for 2 to 3 minutes, or until the sauce is deliciously creamy, adding a splash of the cooking water to loosen, if needed.
8.Serve with a grating of Parmesan.

You’ll be filling this recette twice as much as you need — like to freeze half ready for another day’s filling. The filling is great, just like it is 15, so you can save half and use it in bits or simply throw it in the tagliatelle.

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