How to make hare ravioli with leek and red wine sauces, stuffing the pasta with hare meat flavored with juniper and completing the dish with the two sauces.
Ingredients for 4 people
For pasta
- 400 white flour "00"
- 4 eggs
- 3 tablespoons of extra virgin olive oil
- salt
For the stuffing
- 250 g of hare meat
- 30 g of chopped celery, carrot, onion
- 2 tablespoons of extra virgin olive oil
- 50 g of cottage cheese
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- 5 juniper berries
- salt and pepper
For the leek sauce
- 200 g of leeks
- 100 g of potatoes
- salt
For the red wine sauce
- 750 ml of Merlot wine
- 100 g of onion
- potato starch
- thyme, salt
For the dressing
- 3 tablespoons of extra virgin olive oil
- 4 spoons of parmesan
How to prepare hare ravioli with leek and red wine sauces
Boning the hare and cutting the pulp into pieces.
Wash and clean the vegetables, celery, carrot and onion, chop and brown them in a pan with olive oil for a few minutes.
Then add the hare meat and the chopped juniper berries.
Brown everything and pour a little water.
Cook for about half an hour to obtain a fairly dry mixture.
Chop the meat mixture with a knife and add the ricotta.
Mix well and season with salt and pepper.
Prepare the leek sauce: peel the potatoes, clean the leeks and cut everything into small pieces.
Cook them with water and salt.
Blend everything and then pass it through a sieve to obtain a fine and fluid sauce.
For the red wine sauce: boil the wine with finely chopped onion and thyme, when the liquid has reduced to 200 g, remove it from the heat and put the starch, mix and salt.
Prepare the pasta: place the flour on a work surface and bake the eggs in the center, add the olive oil and salt, mix all the ingredients well and form a smooth and homogeneous pasta.
Roll out the dough and pull it very thin.
On a strip of pasta place the filling in small spaced piles, cover with another strip of pasta and make the two sheets adhere well by pressing with your fingers.
Cut the dough into ravioli.
Cook the ravioli in salted boiling water, then sauté them with oil and Parmesan.
Spread a layer of leek sauce over each dish, lay the ravioli on top and finish with the wine sauce.
