Quadroni filled with artichokes, rabbit ragu meat sauce and taggiasche olives

Ingredients for 4 portions
  1. 28 quadroni with artichokes
  2. 200g Rabbit Ragú
  3. "Taggiasche" Olives
  4. q.s. Majoram, Freeze-Dried
  5. q.s. Extra-Virgin Olive Oil
  6. q.s. Sea Salt Flakes
  7. q.s. Black Pepper, Ground

  • Cook the ravioli in plenty of salted water.

  • Separately heat the rabbit meat sauce in a pan adding the taggiasche olives and marjoran.

  • After cooking the quadroni, drain and add them to the sauce, decorate to taste and serve.