Ricotta Cavatelli, Nicky Farms Rabbit Ragu, Prosciutto di Parma, Turnip Greens, and Parmigiano-Reggiano

Adapted by StarChefs.com
November 2011
Yield: 6 to 8 Servings


Ricotta Cavatelli
4 cups all-purpose flour
1 egg
1 pound ricotta
1 teaspoon salt
¼ cup milk
Nicky Farms Rabbit Ragu
3 tablespoons olive oil
2 ounces Prosciutto di Parma
¼ cup diced yellow onion
1 medium sprig fresh rosemary
3 sage leaves
2 sprigs fresh thyme
2 bay leaves
1 teaspoon chili flakes
¼ cup puréed whole peeled tomatoes
½ cup Red wine
2 quarts chicken stock
¼ cup diced fennel
1 pound ground Nicky Farms rabbit loin and belly
kosher salt
freshly ground black pepper
To Assemble and Serve
12 tablespoons unsalted butter
8 ounces turnip or radish greens


For the Ricotta Cavatelli:
In the bowl of a stand mixer fitted with a dough hook, mix the flour, egg, ricotta, salt, and milk for 10 minutes until fully combined and mostly smooth. Cover with plastic wrap and let dough rest for half hour. Process though a cavatelli machine.

For the Nicky Farms Rabbit Ragu:
Heat a large pan over medium-high heat and add the olive oil. Add the Prosciutto di Parma and cook until the fat renders and the meat begins to brown. Add the onion, rosemary, sage, thyme, bay leaves, and chili flakes and cook until the onions and prosciutto are soft and slightly caramelized, about 3 to 4 minutes. Add the tomato purée, stirring to incorporate. Continue cooking over low heat until the tomato thickens slightly in color and the mixture is reduced to a thicker consistency. Stir in the red wine and reduce again over medium-low heat until the wine has almost completely evaporated. Add the chicken stock. Simmer very gently for about 20 minutes. Add the rabbit to the sauce, stirring to break up any clumps, and simmer for about 10 minutes, just until meat is soft, tender, and cooked though. (Rabbit is lean and does not require lengthy cooking in this preparation. Season with the salt and pepper.

To Assemble and Serve:
Heat the Rabbit Ragu and the butter in a saucepan and bring to a simmer, watching until bubbles become large. Stir to gently emulsify. Meanwhile, cook 7 cups of the Ricotta Cavatelli in salted boiling water until almost tender, strain, reserving 1 cup of the pasta water. Pour the pasta and pasta water into the Rabbit Ragu. Stir in the turnip or radish greens. Finish cooking the Cavatelli in the Rabbit Ragu. Plate the Cavatelli and finish with freshly grated Parmigiano-Reggiano.