The Consorzio della Denominazione San Gimignano invited food bloggers to build a Christmas menu around Vernaccia di San Gimignano, pairing the wine with their own recipes. The result is really good, and we thank the bloggers for this lovely review.
The recipe
Pumpkin ravioli with rabbit sauce
Ingredients
- 350 g rabbit meat
- 1 celery stalk
- 1 carrot
- 1 onion
- sage leaves and sprigs of rosemary
- 2 glasses of Vernaccia di San Gimignano
- salt and pepper
- extra virgin olive oil
- 250 g pumpkin
- 1 medium potato, about 60 g
- 2 eggs
- 200 g flour
- romano cheese, a pinch of sugar
Start the sauce
Cut the boned rabbit meat and put it in a pan over high heat with finely chopped celery, carrot and onion, and a tablespoon of extra virgin olive oil. Cook for about 5 minutes, then add salt, a pinch of sugar, rosemary and sage, and cook for another 2 minutes.
Simmer
Remove the herbs and add the two glasses of Vernaccia. Reduce the heat and simmer for about an hour. Meanwhile, clean the pumpkin and put it on a tray with olive oil, sage and rosemary, and roast in an oven preheated to 100 degrees.
Make the filling
When the pumpkin is 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: the filling is ready.
Make the dough
On a table, make a well with about 200 grams of flour, add the two eggs and work into a dough. Once done, let it rest in a bowl for 10 minutes.
Shape the ravioli
Roll the dough into a thin sheet with a rolling pin or a pasta machine, cut circles with a pastry cutter and place a teaspoon of the pumpkin filling inside each. Close and seal the edges with a fork.
Serve
Cook the ravioli in salted water, drain and toss in the pan with the sauce, adding a light chopping of sage. Plate up and sprinkle with pecorino cheese and a little pepper.
The pairing
Food pairing with Vernaccia di San Gimignano Poggio ai Cieli
Vernaccia di San Gimignano Poggio ai Cieli is the wine to pour alongside this dish.
