WILD RABBIT RAVIOLI FILLING

It’s hard to beat making your own pasta from scratch! I’ll leave that part of the recipe to the experts, but this ravioli filling hits the spot! You will need 1-1.5 lb flour for the pasta depending on which recipe you chose.

This recipe makes a ton of raviolis you can keep in your freezer or share with family and friends! You can also easily swap the rabbit for venison or even beef, if desired.

Ravioli Filling

• 1 lb sweet Italian ground sausage

• 1 lb ground wild rabbit

• 1/2 yellow onion, diced

• 1 tbsp garlic, minced

• 1 tbsp olive oil

• 24 oz ricotta cheese

• 1 egg

• 1/4 cup Italian breadcrumbs

• 1-2 cup(s) chopped fresh spinach

• 1/4 cup grated parmesan cheese

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh basil

• Garlic powder to taste

• Onion powder to taste

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet and brown the meats, onion, and garlic together until cooked through.

2. Add onion powder, garlic powder and salt and pepper to taste.

3. Let cool, then stir in the spinach, ricotta, egg, breadcrumbs, Parmesan, parsley, basil and additional salt and pepper to taste. Let come to room temperature before filling the pasta.

I also got to use my new Weston Brands meat grinder for the first time for this recipe and was really impressed compared to other brands I’ve used in the past!