
Hare and Savoy Cabbage Ravioli (Ravioli di Lepre e Verza)
These hare and savoy cabbage ravioli are similar to agnolotti from Piemonte, which are also stuffed with a mixture of braised meat and greens. I had some left over hare, which had already been cooked sous-vide (2 hours at 60C/140F). … Continue reading Hare and Savoy Cabbage Ravioli (Ravioli di Lepre e Verza)