Butternut squash soup with confit Rabbit Raviolo, pickled squash & toasted pumpkin seeds

Because who doesn’t love some squash & Rabbit.. Something for the snowy days. Rabbit was very common once apon a time not so much nowadays but its a welcomed treat especially with raviolo.

Raviolo you ask?.. Yes singular. Just one piece of Raviolo. It works very well with this creamy soup. For this you will need a pasta machine & rabbit legs which is not stocked in supermarkets, maybe speak to your local butcher.

Let’s get going then..

For the confit rabbit you will need

  • 6 rabbit legs
  • Salt 10g per 1kg meat
  • 5g fresh tarragon
  • Sherry vinegar
  • Red onion
  • Salt & pepper

For the pasta you will need

  • Pasta machine
  • 200g 00 pasta flour
  • 7 egg yolks
  • A little water

For the soup…

  • 1kg diced squash
  • 500g butter
  • A little water
  • 500ml Veg stock
  • Salt and pepper

Method

First start with dry curing the Rabbit legs for a minimum of 4 hours. Doing this brings more flavour to the dish, so this stage is important.

While the legs are curing let’s start the soup. Melt the butter in a saucepan and add the squash. Cook until soft.

When soft add a little water and the stock and cook until reduced by 1/4. Blitz and season to taste.

Chill the soup down. And store until needed.

Now back to the rabbit legs, it’s confit time, one of my favourite cooking methods. I love meat that falls of the bone..

Confit means to preserve, its the cooking of meat in fat or oil on a low heat over a period of time. Usually between 100c – 130c.

But today we are going for 120c for 3-4 hours the meat will be extremely tender and falling off the bone by this point.

A good confit recipe should enclude plenty of fresh herbs and spices, you want to pack as much flavour into these rabbit legs as possible. The recipe I use for confit rabbit is below but you can alter this to personal preference

  • 1 litre of vegetable oil or duck fat.
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • Bay leaves
  • Peppercorns
  • Star anise
  • 50g tarragon ( very overwhelming taste)

You can add plenty more to this if you like. Place all this in a deep tray or dish, place some baking parchment on top of the oil and then cover tightly with tin foil. In the oven for 3-4 hours 120c

While the rabbit is cooking let’s start on the raviolo. If you have never made pasta dough before don’t be scared. It will come together. The trick is too add just the right amount of moisture without making it too wet to work with..

Follow these step by step instructions. There are many different recipes for pasta dough which all claim to be the best. In my opinion you need to find what works best for you.

It’s also important to understand your ingredients when making pasta. A good pasta recipes is usually 3 ingredients

  1. 00 flour
  2. Eggs
  3. Water

That is all. But why do you need to understand 3 basic ingredients?…

A number of reasons really. 00 flour is perfect for pasta as its milled to the second finest grade of flour. You can also get 000 flour but we won’t talk about that now. It’s a common misconception that people think 00 or 000 stands for protein / gluten Cotent.

It does not, its just how finely the flour has been milled. Another important factor of pasta making is the eggs and water content. Have you ever heard a argument of winter eggs vs summer eggs..

Well believe it or not it does effect the pasta as winter eggs have more water content than summer eggs. To avoid this problem I suggest buying pasturized egg yolks in a carton. As there will contain minimal water content.

Pasta dough recipe

  • 200g 00 flour
  • 7 egg yolks
  • A little water

Add the flour and yolks to a food processor and blitz together until you have thick breadcrumb texture.

Scrap all this out onto a work surface and knead together. If the dough is a little dry add a splash of water, just a splash.

Knead for around 5 minutes until dough is tough and elasticated. You can wrap and leave for 30 minutes or roll out straight away. The dough will be fine in the fridge for up to 3 days.

Using a pastry cutter cut the raviolo disc and place the filling inside. And then place a splash of water around the disc before placing the other one on top to seal..

Have a pot of boiling salted water ready to blanch the raviolo for a couple of minutes and serve with a portion of soup. Just remember to reheat the soup…

You can add some toasted seeds and pickled squash if you like. We used toasted pumpkin and paysenne pickled squash to add some acidity it really enhances the flavour of the squash.

We hope you enjoy this recipe as much as we enjoyed making it. We also enjoy honestly feedback no matter how critical. You can be as brutal and honest as you like..

Many thanks

The hungry chef..

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One Comment Add yours

  1. Rebecca Anne says:

    Sounds really good. Something I’d like to try 🙂

    Like

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