Baked Pasta with Ragout of Rabbit

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Baked Pasta with Ragout of Rabbit
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Health Score:
7,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
720
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie720 kcal(34 %)
Protein48.12 g(49 %)
Fat26.22 g(23 %)
Carbohydrates62.82 g(42 %)
Sugar added0 g(0 %)
Roughage0.69 g(2 %)
Vitamin A184.17 mg(23,021 %)
Vitamin D0.69 μg(3 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.72 mg(72 %)
Vitamin B₂0.61 mg(55 %)
Niacin20.72 mg(173 %)
Vitamin B₆0.57 mg(41 %)
Folate163.62 μg(55 %)
Pantothenic acid1.16 mg(19 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂8.87 μg(296 %)
Vitamin C3.56 mg(4 %)
Potassium521.87 mg(13 %)
Calcium292.36 mg(29 %)
Magnesium40.73 mg(14 %)
Iron5.14 mg(34 %)
Iodine18.01 μg(9 %)
Zinc3.02 mg(38 %)
Saturated fatty acids12.62 g
Cholesterol169.88 mg

Ingredients

for
4
Ingredients
400 grams
Rabbit meat (pieces ready to cook, such as back or leg)
1
1
1 tablespoon
1 tablespoon
150 milliliters
300 grams
100 milliliters
soft Butter (for ramekins)
1
2 tablespoons
finely chopped Fresh herbs (rosemary and thyme)
80 grams
grated Parmesan
For garnish
planed Parmesan
fresh Fresh herbs (rosemary and thyme)

Preparation steps

1.

Rinse the rabbit, pat dry and cut into small cubes. Peel the onion and garlic, finely chop. Sauté both with the rabbit meat in butter 1-2 minutes. Sprinkle with the flour and pour in the wine. Simmer about 5 minutes, stirring gently.

2.

Cook the pasta in salted water until al dente.

3.

Preheat the oven to 200°C. Butter 4 ovenproof ramekins (each 350-400 ml, approximately 1 1/2 cups).

4.

Remove the sauce from the heat, mix in the cream, egg, herbs and the cheese and season with salt and pepper. Drain the pasta well and mix with the ragout. Fill the ramekins and press down well. Bake in the oven about 20 minutes until golden brown.

5.

To serve, turn out the ramekins and garnish with Parmesan and herbs.