Ravioli with rabbit leftovers

I made a rabbit in slow cooker two days ago (https://www.tittifood.com/post/rabbit-on-slow-cooker). With the leftovers, I decide to make some ravioli. I had 200 gr of rabbit: it allowed to make 54 ravioli (of course will depend on the size). It a good way for starting a meal (3-4 ravioli will be enough, and you can freeze them).

I do not make ravioli so often (as you can see from the pictures :) But the point is not perfection, but enjoy and try doing something different!

Ingredients pasta:

2 eggs

200 gr flour (durum wheat)

1 teaspoon olive oil

Pinch of salt

Place the flour in a bowl and add the other ingredients. Start mixing with a fork then carry on with your hands. Knead the dough for at least 5 minutes. Cover with cling film and put in the fridge. Need to restfor at least an hour.

Ingredients filling:

200 gr rabbit (roughly chopped with a knife)

10 gr olive in olive oil, finely chopped

50 gr grana Padano

1 1/2 tablespoon toasted pinenuts

60 gr cannellini beans (mashed with a fork)

2 or 3 tablespoon rabbit stock (from slow cooker)

Put all ingredients together and mix, start with a fork, then with your hands for evenly mix.

Stretch the pasta with a pasta maker (if you don't have one.....let's start a "gym session" for your upper body, you just need a rolling pin). With your hands shape a little ball of filling. Use water as glue for closing the raviolo.

This is how I've started my lunch:

3 ravioli in a simply tomato salsa (just tomatos) some toasted pinenuts on top :)

Antoher idea is with artichokes:

I simply steamed frozen artochokes:

I took then same and blended with a bit of extravergin olive oil, pinch of salt and fresh parsley for creating a creamy bottom which will host the ravioli.

In a pan I warmed a knob of butter with the others artichokes, added the cooked ravioli: put on top of the artichokes' cream and topped with fresh parsley!