Rabbit and Potato Stuffed Tortelloni with Porcini Mushrooms and Sage

To make the pasta, form the classic fountain with the flour inside which you will put the eggs, a pinch of salt and a tablespoon of extra virgin olive oil. Knead well and work the dough until it has become smooth. Wrap it in cling film and let it rest for 50 minutes. In the meantime, think about the filling: in a pot, brown the rabbit fillets with some rosemary, some bay leaves and deglaze with a glass of wine. Add the potatoes that you have previously peeled and cut into pieces and 2 ladles of vegetable broth.

Lower the heat and cover with the lid, turning the pieces of rabbit from time to time until fully cooked and adjusting with salt and pepper. Let it cool and then “debone” the meat being careful to remove the bones. Put potatoes and rabbit in the mixer and blend well (also insert a spoonful of the cooking base).

Roll out the pasta on a well-floured surface and fill your tortelloni with the mixture: place many balls of rabbit and potato filling one spaced from the other in many squares of pasta that you will cut and close well, thus forming many tortelloni (seal the edges with a pasta cutter).

Clean and cut the porcini mushrooms: slice the head of the porcino and cut the stem into smaller pieces. Chop the parsley and in a pan put a drizzle of extra virgin olive oil and a clove of garlic cut in half. When the garlic is golden, remove it and, over high heat, add all the cut porcini, starting to cook.

Adjust with salt, pepper and a bit of chopped parsley. Then cover with a lid and cook the mushrooms for 10 minutes over low heat, stirring occasionally. In the meantime, put the water for the pasta on the heat and salt with coarse salt.

As soon as the mushrooms start to stick, add a ladle of the pasta cooking water and stir, letting it cook for a few more minutes. In the meantime, start cooking the tortelloni. Once cooked, add them to the mushrooms, add the parsley, a bit of pepper and a drizzle of extra virgin olive oil. Toss everything together and plate with a bit of sage. Enjoy your meal!