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

INGREDIENTS

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