ONION AND RABBIT RAVIOLI WITH FRESH PARMESAN 

INGREDIENTS

• 80g butter 3 large ( 500g ) onions, thinly sliced
• 1 large carrot, grated
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• 700g rabbit
• 1 tablespoon olive oil
• 1/2 cup grated fresh parmesan chees
• 1 egg yolk
• 56 x 8cm square egg pastry sheets
• 1 egg, lightly beaten plain flour
• 2/3 cup grated fresh parmesan cheese, extra

ONION AND RABBIT RAVIOLI WITH FRESH PARMESAN METHOD:

Melt butter in a pan, add onions and carrots, and cook, stirring, until onions are soft. The vinegar and sugar should be added to the pot and cooked slowly, uncovered, for about 40 minutes, stirring occasionally. 

Onions should be browned occasionally until golden brown.

Remove onions from pan; cool. Remove meat from a rabbit; chop meat. Heat oil in a pan, adds the rabbit, and cook, stirring, until well browned and tender; cool. 

Blend or process cheese, egg yolk, onion mixture, and rabbit until finely chopped; cover, and refrigerate until cold.

Top each pastry sheet with 2 level teaspoons of rabbit mixture. Brush edges of sheets with egg, fold sheets in half and press edges together to seal. 

Lightly sprinkle ravioli with flour. Just before serving, add ravioli to a large pan of boiling water, boil, uncovered, for about 5 minutes or until just tender; drain. Serve with extra cheese.

Serves 8.

Note: Ravioli can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Not suitable.

Also Read: DUCK AND PASTA SOUFFLES