Ravioli with Rabbit

For ravioli with rabbit, first prepare the filling: Mix the chopped chard, beaten eggs, diced mortadella and ham, and grated Parmesan and season with salt.

For the dough, mix olive oil and beaten egg with the flour and knead. Add water until the dough is smooth. Then roll out several times and place the filling mixture on top with a small spoon. Cover with a second sheet of dough. Cut the dough pockets with a pastry wheel. Separate the ravioli from the dough and cook them in boiling salted water for 3-8 minutes.

For the rabbit, brown the rabbit pieces in olive oil all around. Peel onion and sauté in oil, add rabbit. Add celery, bay leaf and rosemary. Salt and extinguish with white wine. Stew on low heat for about 1 hour. At the end, stir in pitted olives.

Serve rabbit ravioli with tomato sauce or sage fried in butter.

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