Ravioli With Rabbit Ragout

• 3 tbsp oil
• 2 - 14 oz rabbit legs, deboned and diced
• 2 None medium onions, peeled and finely diced
• 2 cloves garlic, peeled and minced
• 1 tbsp tomato paste
• 1 2/3 cup vegetable stock
• 2 cups dry red wine
• 1 None bouquet garni
• 1 None bay leaf
• 2 None juniper berries
• 18 oz fresh ravioli stuffed with spinach and ricotta
• 2 sprigs fresh sage, chopped + extra for garnish
• 2-3 tsp honey

1. Heat oil in a large roasting pan and sear rabbit. Remove and saute 1/2 onions and garlic. Add tomato paste and cook briefly. Return rabbit to pan, add stock, wine, bouquet garni, bay leaf and juniper berries. Cover and simmer for 1 hour - 1 hour 30 mins, adding more water if necessary.
2. Meanwhile, cook ravioli in boiling salted water until al dente. Drain then add to stew along with sage and honey. Season and serve garnished with reserved sage.

oil, rabbit legs, onions, garlic, tomato, vegetable stock, red wine, bouquet garni, bay leaf, berries, ricotta, sage, honey

Taken from recipes-plus.com/api/v2.0/recipes/21606 (may not work)