Pulled rabbit and morel ravioli
Rabbit is particularly plentiful just as the morels come out, so this is the perfect time to make the most of both. Rabbit meat can be on the dry side, but ‘pulling it’ with chocolate and paprika makes for a succulent, sticky treat combined with the earthy mushrooms. Making your own pasta can be a joy and you don’t have to use a pasta machine for this ravioli. This is the perfect way to spend a crisp spring day.
Author: Michael Hyams & Liz O’Keefe, The Mushroom Cookbook
- 2 tbsp sweet paprika
- 20g dark chocolate, grated
- 50g soft brown sugar
- 1 garlic clove, crushed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 300ml sweet cider
- 1 prepared rabbit (skinned and gutted)
- 100g morels, chopped
- zest and juice of 1 lemon
- 100g wild garlic, ripped into shreds
- For the ravioli
- 400g plain flour, sifted, plus extra for dusting
- 3 large eggs, beaten
- 1 tbsp crushed pink peppercorns
- sea salt
- Preheat oven to 150C/Gas 2.
- Combine the paprika, chocolate, sugar, garlic, vinegar and 2 tbsp of the olive oil in a large bowl, then coat the rabbit with the mixture.
- Fill a roasting pan with the cider then place the rabbit in it.
- Cover with foil and cook for 3 hours, basting every hour.
- Remove the foil and turn the oven to 140C/Gas 1, then cook for a further 2 hours.
- Remove the rabbit, shred the meat with two forks and remove the bones.
- In a pan, add 1 tbsp of the oil and fry the morel mushrooms until soft (2-3 mins), then add half the lemon juice and half the wild garlic.
- Stir then transfer to the bowl of rabbit meat.
- Mix thoroughly.
- Place the flour in a large bowl and make a well in the middle.
- Pour the eggs into it.
- Using a fork, whisk the flour into the egg.
- When the mixture begins to come together, shape it into a ball with your hands then knead for 10 mins.
- Divide the dough into four then wrap individually with clear film and chill for 5 mins.
- On a floured surface, roll out one of the balls into a rectangle (20x30cm) so it is extremely thin, and then cut into four equal strips with a sharp knife or ravioli wheel.
- Dot five teaspoons of the rabbit and morel mixture on two of the strips.
- Brush cold water on to the pasta around the filling, then place the other strips of the pasta exactly on top and press down to seal around the edges and between the filling.
- Cut between the filling to make 5 ravioli.
- Chill, divided by clear film.
- Repeat the process with the other 3 pasta balls to make 20 in total.
- In a large pan, cook the ravioli in boiling water for 5–6 mins, drain and refresh.
- In a frying pan, heat the remaining 1 tbsp oil then add the wild garlic, lemon zest and remaining juice.
- Stir-fry for 1 min.
- Coat the pasta with the olive oil mixture and season with salt and crushed peppercorns, then divide between warmed plates and serve.