Pâte Farcie Au Lapin & Poivrons, Tomates & Sauce Aux Herbes Recipe

Make the Pasta Dough

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix the cooked rabbit meat, romesco sauce, Parmesan cheese, salt, and black pepper until well combined. Set aside.

Make the Herb Sauce

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Then add diced heirloom tomatoes, basil, parsley, salt, and pepper. Cook for about 10-15 minutes until the tomatoes break down into a sauce. Adjust seasoning to taste.

Assemble the Pasta

Roll out the rested dough to about 1/8 inch thickness. Cut into squares or circles. Place a spoonful of rabbit filling in the center of each piece. Fold and seal the edges tightly to create pockets.

Cook and Serve

Bring a large pot of salted water to a boil. Cook the stuffed pasta for 3-4 minutes until they float to the surface. Remove and drain. Serve the pasta topped with the heirloom tomato and herb sauce.