Rabbit Ravioli Carbonara
Delicate rabbit ravioli served in a creamy Carbonara sauce and crispy guanciale.
Ingredients for 2 portions:
2 Dozen Maypole Rabbit Ravioli
150g Guanciale
120g Pecorino Romano (grated)
1 Whole Egg
2 Egg Yolks
Fresh Ground Pepper
Salt (if needed)
Method:
Remove the hard skin from the guanciale and cut it into small pieces.
Place it in a cold skillet and turn the heat on to low-medium.
Let it fry until crispy then turn it off. Place some pieces aside for serving.
Remove the grease but do not throw away! This is liquid gold full of flavour!
Leave about a spoonful of grease with the crispy guanciale in the skillet.
Bring a pot of water to a boil and throw in the ravioli. Do not add salt at this point, the guanciale and Pecorino are already salty.
Place the Pecorino in a deep bowl and add the egg and yolks.
Whisk them up until combined.
Add about half a ladle of hot pasta water and whisk well until creamy. Add about a tablespoon of the guanciale grease and whisk well until combined.
Finish the sauce with a good amount of freshly ground pepper.
When the ravioli start to float, turn the skillet with the guanciale back on medium heat, and gently fry the ravioli for a couple of minutes.
Throw them in the sauce, mix well and serve immediately with some freshly ground pepper, some more cheese and the crispy guanciale which we reserved from step 3.
Enjoy!
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