Braised rabbit raviolo - Meat

Method

Section rabbit, combine with crushed tomato, chicken stock, verjuice, carrot, onion, leek, tomato, garlic, black peppercorn and bay leaf. Cook in oven (150 degrees) until falling off the bone.

Reduce liquid until thick, shred rabbit finely, combine and  season. Roll into 50-gram balls.

To make raviolo, place on long pasta sheet. Fold over to cover seal and cut into 10-centimetre rounds.

Cook in salted boiling water for six to seven minutes.