Rabbit ravioli
Mark Kempson, head chef at Kitchen W8 and best game chef at the 2024 eat Game awards, shares one of his favourite rabbit recipes.
Ingredients
Pasta
- 220 g 00 flour
- 2 Eggs
- 2 Egg yolks
- 1/2 tsp Fine sea salt
Ravioli filling
- 4 Rabbit loins
- 100 ml Double cream
Sauce
- 2 handfuls Fresh shelled peas
- 150 g Smoked pancetta lardons
- 1 large Banana shallot, peeled and finely diced
- 20 g Unsalted butter
- 150 ml Chicken stock
- 2 Baby gem lettuce, broken into leaves and washed
- 1 tbsp Flat-leaf parsley, chopped
- Sea salt flakes
- Ground black pepper
Instructions
Pasta
- Place the flour and salt into a food processor and start to blend. Add the eggs and egg yolk and blend until dough is formed.
- Place the dough in an airtight container and put in the fridge for 30 minutes
- Place the rabbit loins into a food processor and blend with a pinch of salt and pepper.
- Slowly add the cream and mix gently, being careful not to whip it. This should take no more than a couple of minutes.
- Place the rabbit mousse into a piping bag ready to make the ravioli.
- Roll the pasta as thinly as possible into large sheets. Pipe a teaspoon of mousse at 30mm intervals at the halfway point of the width of your rolled pasta sheet.
- Fold over the pasta sheet, press out any air and seal around the filling.
- Using a pasta cutter wheel, cut along the pasta sheet 15 mm above the mix and then cut between each parcel to form the ravioli.
- Place the formed ravioli on a sheet of well-floured baking paper and set aside until ready.
Peas
- Place a medium-size pan full of water on medium heat and bring to the boil.
- Season the water with plenty of sea salt, add the peas to the pan and cook for 3 minutes.
- Drain the peas and cool in icy water until serving.
Sauce
- Place a medium-size pan on a medium heat. Add the butter, pancetta and shallot
- Sauté for 5 minutes for a rich golden colour. Add the chicken stock and set aside until ready to serve.
- Place a medium-size pan full of water on a medium heat and bring to the boil. Season the water with plenty of sea salt.
- Add the ravioli to the pan and cook for 3 minutes.
- While the ravioli are cooking, warm up the pancetta, add the lettuce, peas and parsley.
- Reduce the stock until the lettuce is wilted and spoon onto the pre-warmed bowls.
- Drain the ravioli and place onto the lettuce. Spoon over the remaining sauce and serve immediately.