Spallina Recipe

On a clean work surface or in a large bowl, combine all-purpose and semolina flours; make a well in the center. Crack the eggs into the well, add olive oil and 1/2 tsp salt.

Using a fork, gently beat the eggs and gradually incorporate flour from the inner rim until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbsp more flour.

Form dough into a ball, wrap in plastic or place in a bowl covered with a towel, and rest at room temperature for 30 minutes.

Place dried porcini in a heatproof bowl and cover with 200 ml hot water. Let soak 20–30 minutes until soft. Reserve soaking liquid, strain and set aside; chop rehydrated porcini finely.

Heat 1 tbsp olive oil in a sauté pan over medium heat. Add minced shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add minced rabbit meat to the pan. Increase heat to medium-high and brown, breaking up with a spoon, about 6–8 minutes until no longer pink.

Add chopped soaked porcini and thyme; sauté 2 minutes. Deglaze with 60 ml white wine, simmer until mostly evaporated (1–2 minutes).

Lower heat and stir in 60 ml heavy cream and 1 tsp salt and 1/2 tsp black pepper. Cook gently 2–3 minutes until mixture binds but is not wet. Taste and adjust seasoning. Remove from heat and let cool completely before assembling ravioli.

In a bowl, gently fold squacquerone with lemon zest, 1/4 tsp salt and 1/4 tsp black pepper until smooth and slightly whipped. Keep chilled until assembly.

When rabbit-porcini mixture is cooled, combine approximately half of the rabbit mixture with half of the squacquerone to create one filling (meat-forward). Reserve remaining portions for the second layer: the second filling will be more cheese-forward — combine remaining rabbit with remaining squacquerone. Adjust proportions so both fillings are moist but not runny.

Divide rested pasta into 4 portions. Working with one portion at a time, roll dough through a pasta machine or with a rolling pin to a thin sheet (about 1.5–2 mm). Dust with flour as needed to prevent sticking.

Lay first sheet on a floured work surface. Using a small spoon or piping bag, place 12 evenly spaced small mounds (about 1 tbsp) of the cheese-forward filling on the sheet, leaving 3–4 cm between mounds.

Brush a thin line of egg wash (beaten egg) around each mound to help seal. Gently lay a second pasta sheet over the first, pressing down between mounds to remove air and create individual pockets; trim around mounds leaving some margin. Cut into individual ravioli squares or rounds, sealing edges firmly. For double ravioli: on each formed raviolo, make a shallow cavity on top and place a smaller mound (about 1 tsp) of the meat-forward filling, then cover with a small pasta disc or patch of dough and press to seal. Ensure edges are fully sealed to prevent leakage.

Bring a large pot with 3 liters of salted water (2 tbsp salt) to a rolling boil. Gently drop ravioli in batches (6–8 at a time depending on pot). Cook for 3–4 minutes or until al dente and ravioli float and feel tender. Use a slotted spoon to transfer cooked ravioli to a warm plate or tray.

While ravioli cook, melt 60 g unsalted butter in a wide sauté pan over medium heat. Add sliced fresh porcini or cremini and sauté 3–4 minutes until edges begin to brown.

Add reserved porcini soaking liquid (60 ml) and a couple of thyme sprigs. Simmer 1–2 minutes to concentrate flavor; season with 1/2 tsp salt and 1/4 tsp black pepper.

Remove thyme sprigs. If desired, swirl in an extra teaspoon of butter or 1 tsp olive oil for sheen and flavor. Stir in chopped parsley.

Add drained cooked ravioli to the pan and gently toss for 30–60 seconds to coat in the sauce, being careful not to break the pasta. Plate the ravioli, spoon additional porcini and butter sauce over, finish with a light drizzle of extra-virgin olive oil and a few small dollops of remaining squacquerone if available.