Steps

• Place the meat in a pan with a bit of olive oil.

  

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

  

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

  

• 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 bit of olive oil and sauté for a few minutes. Add a little salt.

  

• Once browned, add them to 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 steam to escape. Cook for about 2 or 3 hours at 356°F, turning the meat occasionally so that it becomes well-flavored.

  

• In the meantime, sauté the Swiss chard (or spinach) with a bit of 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 could be missed. Chop it very finely with a sharp knife.

  

• Remove the rest of the meat from the baking dish and chop it very finely with a sharp knife. If you prefer, you can also use a mixer. Place the finely chopped meat in a rather large bowl. Set aside the vegetables and the remaining broth, which 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 vegetables set aside.

  

• Mix well, the ingredients need to be fully combined.

  

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

  

• Now focus on preparing 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 tiny bit of water.

  

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

  

• Cut a piece of dough, rewrap in plastic the dough that you’re not using immediately. Pass it through a pasta machine at setting 6 (thicker setting) four or five times, folding it in half each time.

  

• Then move to settings 4, 3, 2, and 1 (thinnest setting) once each, without folding the sheet again, but cutting it if it becomes too long.
  Prepare the sheet only when the filling is ready; otherwise, it would become dry.

  

• Now roll out 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 and make the ravioli all the same. On a sheet about 6 inches wide, you should obtain 5 ravioli.

  

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

  

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

  

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

  

• Always using the pastry wheel, cut the ravioli now.

  

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

  

• Place the ravioli on a floured tray, make sure they don’t touch each other, or they will stick together. You should cook them within the day to avoid them becoming dry or freeze them. In total, I obtained about 3.5 lbs of ravioli. You can simply season them with butter and sage or with the roast sauce obtained from cooking the meat for the filling. You can find the recipe here!