Instructions

Prepare the Filling

Finely chop the carrots, onions, and celery. Sauté them in olive oil over medium heat for about 10 minutes. Add the chopped rabbit meat along with rosemary, marjoram, and cumin seeds. Cook until browned.

Pour in the white wine and let it evaporate over high heat. Season with salt and continue cooking until the filling is fully cooked.

Prepare the Sauce

In a separate pan, sauté chopped carrot, onion, and celery in olive oil for about 10 minutes. Add the rabbit pieces and brown them.

Pour in the tomato sauce, season with salt, and cook over medium heat for about 1 hour until rich and thick.

Prepare the Pasta Dough

Place the flour on a work surface and create a well in the center. Add the eggs and a pinch of salt. Gradually mix the ingredients, incorporating the flour until a smooth dough forms.

Knead until elastic and smooth. If needed, adjust with a little water or flour. Roll out the dough thinly using a rolling pin.

Shape the Ravioli

Cut the dough into strips and place one sheet over a floured ravioli mold. Fill each cavity with the rabbit filling.

Brush the edges with water, cover with another sheet of dough, and press firmly to seal. Use a rolling pin to secure and trim excess dough.

Remove the ravioli and place them on a floured tray without overlapping.

Cook and Serve

Cook the ravioli in plenty of salted boiling water until tender. Drain and serve with the prepared rabbit tomato sauce.