QUADRONI FILLED WITH ARTICHOKES,RABBIT RAGU MEAT SAUCE AND TAGGIASCHE OLIVES

Ingredients for 4 portions

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

 

Method

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.