Rabioli

Tonight's dinner was homemade pasta stuffed with rabbit and goat milk ricotta.  Very simple, actually.  The pasta recipe is just 1 cup flour, one egg, dash of salt and 2 tsp. of water or whatever it takes to make your pasta dough workable.   My dough was very orange because I used one of our whole free range chicken eggs and the yolks are very orange.  You could used 2 egg whites if the orange color offends you or you have something against egg yolks.

I rolled the dough with a rolling pin and cut it into "squares".   Today I made goat milk ricotta - the first cheese of the milking season.  Hooray!  We're back in milk.  I also cooked up a tough rooster.  Yes, I know I said this was rabbit but I lied.  The next time I make it it will be with rabbit.  I just liked the word rabioli better than chicken ravioli.  I put the meat in the food processor and then combined it with the ricotta for the stuffing.  It probably could have used a little cream to make it smoother but I used it as is.

 I placed some cheese/chicken mixture on the dough, moistened the edges and placed another piece of dough on top and made a rabioli.  Next I placed them on a greased cookie sheet and put them in the freezer for 2 hours since I wasn't ready to make dinner yet.  I thought they might hold together better this way when I threw them in boiling water.

Cooking fresh pasta takes no time at all.  These took maybe 4 minutes and that's only because the dough was a little thicker than I should have made them.  We still have lots of canned tomatoes from last year's garden so they were topped with our tomato sauce with garlic and basil, also from last year's garden.  The spinach on the side is fresh from this year.  You can't beat that.