Rabbit Ravioli on a Bed of Lettuce

Separate the rabbit heads from the forequarters. Remove the lungs, hearts, and sweetbreads.

Separate the forequarters by cutting along the spine on both sides with kitchen shears. Remove the first part of the shoulders by cutting at the joint and eliminating the small piece of cartilage on the outer side of the shoulders. Delicately separate the shoulders from the rib cage.

Braise the shoulders for 40 minutes in a low oven with the thinly sliced white onions and the halved garlic.

When cooked, shred the rabbit meat. Cool the onions on a bed of ice, and set them aside. Bind the shredded rabbit meat and the onions with 1/2 cup (10 cl) of rabbit jus, the duck foie gras, and 5 1/4 ounces (150 g) of the herb filling, prepared below.

Season with Barolo vinegar, olive oil, salt and freshly ground pepper.

Roll out the dough in a pasta roller, setting the thickness lower and lower—so as not to ruin the texture—until reaching the 0.5 mark. Divide the dough in half and cover half with a damp cloth, to keep it from drying out. Place little piles of filling on the other half of the dough.

Roll the remaining half of the dough through the pasta once more, and use it to cover the other half. Cut out ravioli with a 2 inch (5 cm) cutter, making sure that there is some air inside each piece of ravioli. Pinch to seal the edges, and refrigerate on a pasta tamis.

Poach the ravioli for 2 minutes in chicken consommé, then toss them in the rest of the rabbit jus and the olive oil.