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The first ravioli recipes included a filling of eggs and cheese, as well as fresh herbs. Later, something was added, something was removed. But one thing remained unchanged - a spicy broth. Rabbit meat is considered one of the classic fillings for Italian ravioli. And representatives of the papal conclave in the 16th century preferred to eat the Italian dish with minced chicken.

Step 1

Knead the dough. Mix flour, eggs and salt. Knead the dough well until it is of uniform consistency, smooth and elastic. Leave the dough to rest for at least 30 minutes.

Step 2

Prepare the filling. Heat olive oil in a deep saucepan. Pour chopped vegetables into the container. Simmer for 10 minutes until softened. Add rabbit meat and rosemary, pour in wine and evaporate it. Reduce heat to low. Cook for 60 minutes, gradually adding water. Season with salt and pepper. Transfer the prepared vegetables and meat to a blender bowl. Add sun-dried tomatoes. Blend everything until pureed.

Step 3

Make Italian ravioli. Divide the finished dough into 2 equal parts and roll them into 2 mm thick layers. Set one layer aside – you will need it later. Put the filling on the second one, about 1 teaspoon at a distance of 3 cm from each other. Cover with a free layer of dough on top. Cut into squares, press the edges with a fork.

Step 4

Prepare the cream sauce. Pour the cream into a thick-bottomed saucepan and heat it well over high heat. Add the parmesan and nutmeg and stir until smooth. Salt to taste. Once the sauce thickens, turn off the heat and stir.

Step 5

Bring water to a boil in a saucepan, add salt and put in the ravioli. Cook for 8 minutes.