Read the story behind this recipe: Rabbit Ravioli & Pheasant Soup
- 1/2 lb ground rabbit meat
- 2 tbsp olive oil
- 2 scallions, finely chopped
- 1 egg
- 1/4 cup Parmigiano-Reggiano cheese
- 24 wonton wrappers
- 1 cup (2 sticks) unsalted butter
- 16 fresh sage leaves, chopped
- salt and pepper (to taste)
In a large skillet, heat the olive oil over medium heat and add the meat and scallions. Cook for about 10 minutes, until the meat is browned, then set it aside to cool. Mix in the egg and cheese onto the meat (make sure the meat has cooled). Season with salt and pepper.
Lay the wonton squares on a sheet pan. (Dusting the pan with cornstarch will prevent sticking.) place a tablespoon or so of the meat filling on the center of each square. Using your fingers or a pastry brush, wet the edges of the squares with water, then fold them to form triangle shapes. Press the edges together tightly so that a solid seal forms. (Make sure you don’t over stuff with the meat or the ravioli will break apart when boiled.) Put the ravioli in the refrigerator until ready to cook.
Bring about 6 quarts of salted water to a boil. While it’s heating, melt the butter in a large skillet or sauté pan over medium high heat, until the foam subsides. Lower the heat to low medium and add sage leaves, and cook until the butter browns.
Cook the ravioli in the boiling water for about 3 minutes, or until they float. With a slotted spoon, transfer them to the pan with the browned butter and gently toss for about a minute. To serve, spoon the ravioli with some butter into a bowl and top with grated Parmigiano-Reggiano cheese and chopped sage.
Pair with: Pheasant Soup