The “Consorzio della denominazione di San Gimignano” invited some
food bloggers to create a Christmas Menu combining the Vernaccia di San Gimignano to their recipes. The result is really good. Thank you for this beautiful review.
Pumpkin ravioli with rabbit sauce
Rabbit meat 350g – 1 celery
1 carrot – 1 onion
sage leaves and sprigs of rosemary
2 glasses of Vernaccia di San Gimignano
salt and pepper – extra virgin olive oil
pumpkin 250 gr
1 medium potato about 60 gr – 2 eggs
200 grams of flour
romano Cheese – pinch of sugar
Cut the rabbit meat boned previously. Put it in a pan over high heat with celery, carrot, onion, finely chopped, a tablespoon of extra virgin olive oil and cook for about 5 minutes. Add salt, pinch of sugar, rosemary, sage and cook for another 2 minutes.
Remove the herbs to add the two glasses of white wine. Reduce heat and simmer for about an hour.
Meanwhile clean the pumpkin and put it on a plate with olive oil, sage and rosemary. Bake in oven preheated to 100 ° already and cook.
When cooked let it cool slightly and mix it with the previously boiled potato. Mash the pumpkin and potato with a fork and season with salt and pepper. Your filling is ready. For the dough on a table make a fountain with about 200 grams of flour and add two eggs and make your pastry. Once done let it stand in a bowl for 10 minutes.
Pull for good with a rolling pin and / or with the machine the thin sheet, make circles with a pasta bowl and put inside a teaspoon of the filling of pumpkin.
Close and seal the dough with a fork. Cook the ravioli in salted water. Drain and toss in the pan with the sauce, add a light chopped sage. Implanted and sprinkled with pecorino cheese and pepper just.
Food paring with Vernaccia di San Gimignano Poggioaicieli