Ravioli with Potatoes and Rabbit Ragout
Main Dishes • Kazakhstani
Description
The recipe was shared by John Smith, the head chef of a popular American restaurant.
Ingredients
- Potato 10 oz
- Butter 0 oz
- Parmesan Cheese 0 oz
- Semolina 0 oz
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Olive Oil 0 fl oz
- Turmeric 0 oz
- Whole egg 5 oz
- Rabbit 25 oz
- Onion 5 oz
- Carrot 5 oz
- Celery stalk 0 oz
- Demi-Glace Sauce 5 oz
- Thyme 0 oz
- Rosemary 0 oz
- Garlic 0 oz
- Apple Wine 5 fl oz
- Chicken Broth 5 fl oz
- Spinach 5 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Knead the dough. For this, place two types of flour, an egg, egg yolks, turmeric, and olive oil (4 ml) in a mixer, and add salt (about 3.5 g). Mix on low speed for 8 minutes, then increase to high speed for another 2 minutes. Cover the finished dough with a damp cloth and let it rest for one hour.
Step 2
For the filling, boil the potatoes. Pass them through a coarse sieve or mash them with a potato masher, then add cold butter and chopped thyme (1 g). Whip thoroughly. Finally, add grated Parmesan cheese and mix well. Season with salt and pepper to taste.
Step 3
Prepare the stew. Separate the rabbit meat from the bones. Pass the meat through a meat grinder using the coarse grind.
Step 4
Heat the olive oil, add the garlic and a sprig of rosemary. In the same oil, sauté the diced onion, carrot, and celery.
Step 5
Add the ground rabbit to the skillet and sauté until it's partially cooked.
Step 6
Add the wine and let it evaporate, then add the demi-glace and broth. Simmer for 40 minutes.
Step 7
Take out the garlic and rosemary. Add the chopped thyme (another 1 g), and season with salt and pepper to taste.
Step 8
Divide the dough into two parts, roll it out, and cut each piece into 5x5 cm squares. Place a teaspoon of potato filling on one square, cover it with a second square, and seal the edges. Cook the prepared ravioli in boiling water for 3 minutes.
Step 9
Assemble the dish. Take six ravioli and place them around 120 g of rabbit ragout, garnishing with sautéed spinach and fresh spinach leaves.
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