Blue Ridge Rabbit Agnolotti Recipe

Make and Rest Dough

On a clean work surface mound flours and make a large well. Crack eggs and yolk into the center, add olive oil and salt. Using a fork, gently whisk eggs and gradually incorporate flour from the edges until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and supple, adding small dustings of flour only if sticky. Wrap tightly in plastic wrap and rest at room temperature for 30–45 minutes while preparing filling and components.

Prepare Rabbit and Vegetables

If rabbit is not pre-cooked: season boneless rabbit pieces with salt and roast at 375°F (190°C) for 25–35 minutes or braise until tender, then cool and shred. For the filling vegetables: roast 1 cup cubed butternut squash at 400°F (200°C) tossed with a little oil until tender (20–25 minutes). In a skillet over medium heat, sweat the diced yellow onion in 1 tablespoon olive oil or 1 tablespoon butter until translucent and lightly caramelized, about 8–10 minutes. Let squash and onion cool slightly.

Assemble Filling

In a food processor place roasted squash, caramelized onion, shredded rabbit, ricotta, grated Parmigiano, egg, thyme, salt, pepper and nutmeg. Pulse briefly until a cohesive but slightly textured paste forms — it should hold together but not be completely smooth. Taste and adjust seasoning. Transfer filling to a piping bag or refrigerate until ready to use (chill 15–30 minutes to firm slightly for easier handling).

In a medium saucepan melt 2 tablespoons butter over medium heat. Add thinly sliced onion and sweat slowly until soft and lightly golden, about 12–15 minutes. Add optional white wine and cook off for 2 minutes. Add 2 cups roasted or steamed squash and 1/4 cup heavy cream; warm through and simmer 2–3 minutes. Transfer to a blender or use an immersion blender to puree until very smooth. Adjust salt and pepper to taste. Keep warm or reheat gently before plating.

If using dried morels, reconstitute in warm water for 20–30 minutes, reserving the liquid, then rinse to remove grit. Pat mushrooms dry. In a sauté pan over medium-high heat, melt 2 tablespoons butter. Add minced garlic and sauté briefly until fragrant. Add morels and sauté until they begin to brown, about 4–6 minutes. Deglaze with 2 tablespoons sherry or white wine, simmer until liquid reduces and mushrooms are glossy. Season with salt, pepper and finish with chopped parsley. Keep warm.

Preheat a grill, grill pan, or broiler to high. Brush zucchini halves or slices with 1 tablespoon olive oil and season with salt and pepper. Grill or broil until charred and tender, about 3–5 minutes per side depending on thickness. Let cool slightly and slice into bite-sized pieces or thin strips for service.

In a skillet warm 2 tablespoons olive oil over medium heat. Add the smashed garlic clove and let it infuse for about 30–45 seconds, then remove and discard. Add the processed bread crumbs and toast, stirring frequently, until golden and crunchy, about 5–7 minutes. Remove from heat and stir in lemon zest, chopped parsley and 1/4 teaspoon salt. Keep at room temperature; re-crisp briefly in a low oven if necessary before service.

Roll and Fill Pasta

Divide rested pasta dough into 4 portions. Using a pasta machine or rolling pin, roll each portion into thin sheets (about 1.5–2 mm). Dust sheets lightly with semolina or flour to prevent sticking. Place 1-inch (2.5 cm) mounds of the rabbit-squash filling about 1.5–2 inches (4–5 cm) apart on one sheet. Brush around filling lightly with beaten egg or water. Lay a second sheet over and press gently around each mound to seal out air, then cut individual agnolotti with a pastry wheel or knife into rectangles or rounds. Press edges to seal; crimp if desired. Dust finished agnolotti with a little flour and rest on a floured tray for 10–15 minutes while you bring water to a boil.

Cook Agnolotti

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt and a teaspoon olive oil. Cook agnolotti in batches for 2–4 minutes or until they float and the pasta is tender but still with a slight bite (timing depends on thickness). Remove with a slotted spoon directly into a warm sauté pan with the finishing butter sauce.

In a large sauté pan melt 2 tablespoons butter over medium heat. Add 1/2 cup light stock and 1 tablespoon lemon juice and bring to a gentle simmer. Add cooked agnolotti and toss gently for 1–2 minutes so the sauce emulsifies and coats the pasta. Arrange a smear of warm squash & onion puree on each plate, place 5–6 agnolotti on top. Spoon warm morels around and scatter fire-roasted zucchini pieces. Finish with a generous sprinkle of pangrattato for crunch, a dusting of grated Parmigiano, a few microgreens or baby thyme, and a final drizzle of olive oil if desired. Serve immediately.