Spinach tortelloni with rabbit and white beans

Prepare the minced tortelloni: cut the rabbit meat into cubes and fry in olive oil with chopped leeks, shallots, celery and tomatoes. Add chopped basil, thyme and rosemary. Mix well.

Punch the beans in a blender and combine with rabbit meat and vegetables. Punch the whole mass again in a blender until smooth.

Knead a stiff dough: mix eggs with flour, add citric acid, wine vinegar, salt.

Roll out the dough into layers 2 mm thick. With a glass or a culinary ring with a diameter of 5-6 cm, cut out circles.

Prepare the tortelloni. Lubricate the edges of the mug with protein, place 1-1.5 tsp. minced meat in the center of a circle of dough and cover with a second circle. Glue the edges with light pressure. Make the rest of the tortelloni in the same way.

Boil them in salted boiling water for 5-7 minutes. Sauté some green beans with rosemary in olive oil, add the tortelloni and reheat for a few minutes.