Ingredients
For the pasta:
– 500 g of 00 flour
– 5 eggs
– 1 teaspoon of turmeric powder
– Natural blueberry extract or blue/purple food colouring.
For the filling:
– 1.5 kg rabbit meat
– 1 clove of garlic
– 1 onion, 1 celery stalk
– 1 sprig of rosemary, chopped fresh parsley, marjoram, juniper berries and 1 cinnamon stick
– Grated zest of untreated orange and lemon
– Extra virgin olive oil and vinegar
– 3 small pears
– 1 glass of Vino Nobile di Montepulciano
Preparation
Finely mince the rabbit meat. Sauté the onion, celery and garlic, then add the rosemary, marjoram, parsley, grated citrus zest and juniper berries. Add the meat and deglaze with the Vino Nobile di Montepulciano and a dash of vinegar, cooking until fully browned.
Cook the pears in the Vino Nobile with the cinnamon stick, cut them into pieces and add them to the filling.
Prepare the pasta dough by mixing the flour and eggs. Divide into two portions: colour one with turmeric and the other with blueberry extract. Then roll out into thin sheets.
Shape the ravioli by placing a spoonful of filling on each sheet and folding it into the shape of a medieval hat.
Cook in boiling salted water. Dress with sour butter flavoured with marjoram and garnish with crispy cigarette-shaped pasta.
