recipes
Rabbit ravioli on garlic spinach and caramelized onion reduction
2021-05-15
Ingredients
- 3 gloves garlic, chopped
- 1 large oyster mushroom, sliced
- 1 tbsp. olive oil
- Small bunch spinach
- 1 large red onion, chopped
- 1 knob butter
- 2 tbsp. sugar
- 1 tsp chopped fresh thyme
- ½ glass Marsala
- ½ glass beef stock
- 12 fresh frozen rabbit ravioli (Maypole)
Method
Sauté the garlic and mushroom with the olive oil in a hot pan for 3 minutes. Toss in the spinach and wilt and put aside. In another pan, caramelize the red onion, butter, sugar and thyme leaves together for 10 minutes before splashing in the Marsala wine to evaporate. Stir in the beef stock and cook until reduced by half. Quickly cook the rabbit ravioli in a pan of boiling salted water for 2 minutes and add to the Marsala wine sauce. To serve, spoon the mushroom and spinach mixture onto your serving plates and cover with the rabbit ravioli. Finish off by drizzling the Marsala juices on top.
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