Giant Rabbit Ravioli

Pasta dishes are just always delicious!

Drain the pelati and cut into pieces (or dice the tomatoes). Sauté garlic clove and parsley in hot olive oil until soft. Add the pelati or tomato cubes, season and bring to the boil (fresh tomatoes should be simmered for a few minutes).

Cut the meat (belly flank, bone-in meat, and scallop), which has been previously cooked in the soup (see rabbit soup recipe), into very small pieces. Fry in hot olive oil, immediately extinguish with red wine and let it boil. Add the sauce cream, make it short, then season with salt and pepper.

Cook the lasagne sheets in plenty of salted water until al dente.

Repeatedly bring the tomatoes to the boil. Divide half of them evenly among preheated plates, place one lasagna sheet on each and spread the meat with the sauce evenly over the top. Top each with a lasagna sheet and add the remaining paradeis on top. Sprinkle with cheese.

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