Ravioli with rabbit and roasted pumpkin
Description
The recipe won't take much time. Tender and delicious ravioli made from lean rabbit meat with the addition of roasted pumpkin will delight even the most discerning gourmet. Using household kitchen appliances will make the preparation process quick and easy. Serve hot.
Instructions
- 1
Step 1
It's best to start by roasting the pumpkin. Lightly spray a piece of pumpkin with olive oil and bake in a preheated oven at 200 degrees. Remove the flesh from the skin while still warm and blend into a puree.
- 2
Step 2
Knead a firm dough using the listed ingredients. I always knead pasta dough in a bread machine—it's very convenient and saves effort. Of course, you can also knead the dough in a food processor bowl or by hand the traditional way. Let the finished dough rest, covered with a cloth under an inverted bowl.
- 3
Step 3
Pass the rabbit meat through a meat grinder twice or process it in a food processor.
- 4
Step 4
Mix the minced meat with pumpkin purée, add finely chopped parsley leaves, salt, and spices. Knead the mixture well.
- 5
Step 5
Roll out the dough into a translucent sheet.
- 6
Step 6
Cut into wide strips. Place small mounds of filling on them, spaced sufficiently apart.
- 7
Step 7
Cover the strip of dough with filling with another strip of dough. Seal the long edges and press the dough between the filling.
- 8
Step 8
Cut the strip into ravioli. Go over the edges of the dough once again.
- 9
Step 9
Bring water to a boil in a low, wide pot. Add salt and add the ravioli in batches. They should have enough space to move freely in the pot. Cook over low heat until they float to the surface, then continue cooking for another 3 minutes after they rise.
- 10
Step 10
Drain the cooked ravioli in a colander, let them dry slightly, transfer to plates and serve with pesto sauce, sprinkled with some grated Parmesan and garnished with pink peppercorns.
- 11
Step 11
Tender and juicy filling, thin dough.