n. 20-28 quadroni with artichokes
200g Demetra rabbit meat sauce
Demetra taggiasca olives
marjoram freeze-dried Wiberg to taste
Demetra extra virgin olive oil
salt and pepper Wiberg to taste
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.