The “Rabbit Ravioli” by Massimo Fezzardi

We recently told the story of the Esplanade in Desenzano, one of the top restaurants of Lake Garda, which this year celebrates 25 years of uninterrupted Michelin Star (you can read the story here: www.gardaexpo.com/en/esplanade-di-desenzano-il-culto-per-eccellenza/). And now the chef of the restaurant, Massimo Fezzardi, has decided to share with Garda Expo readers one of his most popular recipes: Tortelli rabbit of Carmagnola with stewed vegetables, grilled tomatoes and smoked ricotta cheese fondue. Why don’t you try and prepare this gourmet dish at home?

Ravioli of rabbit of Carmagnola with stewed vegetables, grilled tomatoes and smoked ricotta cheese fondue

Ingredients for pasta:

Semolina 100gr, 200gr flour double zero. 5 egg yolks, 1 full egg, salt, oil

For the filling:

300g of rabbit meat, 1 shallot, 50 g parmesan cheese, 80 g bread crumbs, 1 glass Lugana wine, broth taste, 80 g butter, sage and rosemary

For the sauce

1 carrot, 1 onion, diced celery, grilled “datterini” tomatoes, 1 dl fund rabbit (obtained by roasting the bones of the rabbit in the oven with vegetables, little tomato, white wine and then covered with broth and done reduce slowly)

For the cream of smoked ricotta

150g smoked ricotta 200g whole milk, salt and pepper to taste

Preparation

Let’s cook the rabbit cut into small pieces in a pan with butter and shallots: when it is well browned, deglaze with a glass of white wine Lugana, and bring to cooking with salt and pepper. We then will pass the meat in the mincer twice.

Separately, melt the butter with the herbs until it is brown and then amalgamete with rabbit, parmesan and bread crumbs until the mixture is smooth and homogeneous.

Let’s then make a classic pasta for the ravioli, making it rest for 30 minutes in the refrigerator and then form the ravioli of rabbit.

Put the smoked ricotta in a saucepan with milk and whisk. In another pan, brown the loin of the rabbit and the vegetables and finish cooking with the bottom of the rabbit. Cook the ravioli in salted water and serve as pictured.