Tortelloni stuffed with four cheeses, served with spicy rabbit stew
Ingredients
• Home-made noodles:
• 4 eggs
• 400 g flour
Stuffing:
• 150 g Ricotta (Italian creamy curd cheese)
• 100 g Taleggio cheese
• 50 g ground Parmesan
• 50 g ewe cheese
• Nutmeg
Rabbit stew:
• 200 g rabbit filet
• 30 g onions
• 30 g carrots
• 30 g celery
• 30 g courgette
• 1 spear rosemary
• 30 g tomato puree
• 50 ml white wine
• 1 tsp olive oil
• Salt, pepper to taste
Preparation:
Mush the eggs with flour and stretch the pastry until it’s 1-2 mm thin. Cut up the pastry to 60x60 mm squares, place some of the cheese mix in the middle, then fold the pastry together. Cook the noodles for 3-4 minutes in boiling water, then filter it.
To prepare the stew, cut the vegetables to very small pieces and simmer them on a bit of olive oil. Once this has been done, add the rabbit filet (also in small pieces), season with tomato puree, white wine, rosemary and pepper. After 5-10 minutes, once the tastes have mellowed with each other, mix the stew with the tortelloni.
