Stuffed Pappardelle with Rabbit Ragù

To prepare the stuffed pappardelle with rabbit ragù, start with the fresh pasta. On a work surface, arrange the flour in a mound 1, crack the eggs into the center, beat them quickly 2, and knead until you obtain a smooth and homogeneous dough 3. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

Meanwhile, cut the guanciale into strips 4 and the onion into slices 5. In a pan, add a drizzle of oil, then add the guanciale and onions 6. Sauté over low heat for a few minutes.

Add the peas 7, season with salt and pepper 8. Cover the pan with a lid 9 and cook for 15 minutes.

Once ready, let cool completely 10. Transfer everything to a mixer 11 and blend until you get a homogeneous mixture 12, place it in a piping bag.

Debone the rabbit legs 13, separating the meat from the bones 14. Place the bones on a baking sheet lined with parchment paper along with the carrot, celery, and onion cut into chunks 15. Roast in the oven at 392°F for 20 minutes.

Transfer everything to a pot with a drizzle of oil, cover with cold water 16, and cook for 30 minutes. Strain through a sieve 17 and reduce the cooking broth by ¾ 18. This will give you a delicious rabbit jus.

Cut the meat into ¼-inch cubes 19 and place them in a pot with a drizzle of oil 20. Sauté for a few minutes, then deglaze with white wine 21.

After evaporating all the alcohol, add 2-3 ladles of rabbit jus 22, adjust with salt and pepper 23. Cook for 30 minutes 34.

Meanwhile, take the dough from the fridge and roll it out with a pasta machine 25. Cut the sheets in half lengthwise 26. Brush the pappardelle with water 27.

With a piping bag, place the pea and guanciale mixture in the center of each pappardelle, creating two strips about 6 inches long 28. Close the pasta, sealing the edges well 29, and cut where the space is left empty 30.

Roll each pappardelle onto itself 31 to form small rolls 32. Cook in salted boiling water 33.

In a pan, melt some butter and add the sage 34, then add the rabbit ragù 35 and rabbit jus 36.

Drain the pappardelle and add them to the sauce 37, cook for 2-3 minutes, just enough time to flavor them. Meanwhile, finely chop the black olives by hand 38. Plate the pappardelle first, then the rabbit ragù 39.

Add the olives 40, a tablespoon of rabbit jus 41, and a few fresh marjoram leaves. The stuffed pappardelle with rabbit ragù are ready to be served 42.