Steps

• Place the meat in a pan with a little olive oil.

  

• Sauté it well to seal it on all sides so the juices remain inside.

  

• After browning it well, remove the meat from the pan and place it in a baking dish. Salt it with two or three pinches of salt.

  

• Now prepare the sauté by cleaning the vegetables and then chopping them with a mixer. Put them in the same pan where you browned the meat with a little olive oil and sauté for a few minutes. Add a little salt.

  

• Once browned, put them inside the baking dish with the meat. Now add the broth, it should cover at least half of the meat.

  

• Cover the baking dish well with a sheet of aluminum foil. Make small holes to allow the steam to escape. Cook it for about 2 or 3 hours at 356°F, turning the meat from time to time so it flavors well.

  

• Meanwhile, sauté the chard (or spinach) with a little butter.

  

• Once the meat is cooked, remove it from the oven and let it cool. Clean the rabbit well, if you’ve used the loin, remove all the small bones. Be very careful, as they are small and might be missed. Cut it very finely with a sharp knife.

  

• Remove the rest of the meat from the baking dish and cut it very finely with a sharp knife. If you prefer, you can also use a mixer. Put the finely chopped meat in a fairly large bowl. Keep the vegetables and remaining broth aside, as they will be used to season the ravioli.

  

• Add the previously sautéed and finely chopped spinach, the egg, the parmesan, two or three tablespoons of the set-aside vegetables.

  

• Mix well, the ingredients should blend completely.

  

• The mixture should be a little dry, but not hard, slightly soft. Let it rest in the refrigerator.

  

• Now prepare the pasta. Place the flour in a mound on a work surface, add all the eggs and the salt. Knead energetically for a few minutes. If necessary, add just a little water.

  

• Form a dough ball, wrap it in plastic wrap to prevent it from drying out.

  

• Cut a piece of dough, rewrap in plastic wrap the part you are not using immediately. Pass it through the pasta machine at thickness 6 (largest thickness) four or five times, folding it in half each time.

  

• Then pass to thickness 4, 3, 2, and 1 (smallest thickness) once each, without folding the sheet anymore, but cutting it if it becomes too long.
  Prepare the sheet only when you already have the filling ready, otherwise it would dry out.

  

• Now spread the obtained sheet on a floured work surface and with a teaspoon or with your hands, place small balls of filling on the shorter side. This way I can better regulate myself and prepare all ravioli the same. On a sheet about 6 inches wide, you should obtain 5 ravioli.

  

• Now fold the sheet inward, press well to make the strips adhere to each other, moisten the sheet with a little water.

  

• To form the ravioli, start by “Pinching” with your fingers the empty part left between one ball of filling and the next. This operation is important to seal the ravioli and serves to let out all the air that remains inside.

  

• Cut with a pastry wheel forming a strip of filled pasta.

  

• Again with the pastry wheel, now cut the ravioli.

  

• I recommend sealing them again on the sides by closing them well, but do not press the filling, only the edges of the pasta. If you have leftover pasta, you can make tagliatelle.

  

• Place the ravioli on a floured tray, be careful not to let them touch each other or they will stick. You should cook them within the day, to prevent them from becoming dry or freeze them. In total, I obtained about 3.5 lbs of ravioli. You can season them simply with butter and sage or with the roasted sauce obtained from cooking the filling meat. You can find the recipe here!