Rabbit Ravioli (Ravioli di Coniglio)

For these ravioli I wanted the delicate flavor of the (farmed) rabbit to shine. To accomplish that, I did not use any other prominent ingredients, and squeezed all of the flavor out of the rabbit by making a stock from … Continue reading Rabbit Ravioli (Ravioli di Coniglio)

Agnolotti

Stuffed pasta such as ravioli can probably be classified as my signature dish. I love to prepare them and I love to eat them. Twice a year I organize a wine & food extravaganza for my friends — two evenings with a multi-course dinner with two different paired wines with each course to compare them and find out which one is the best match. After the Burgundy theme earlier this year, it is now time for the Italian region of Piemonte. Piemonte is the home of great wines such as Barolo and the home of great Italian food. After the Barolo Chinato (which I will serve with the dessert) I wrote about yesterday, today’s post is about the one of the primi piatti (pasta dishes) I will serve during my serata piemontese: Agnolotti.

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