Roasted Rabbit with Onion Gravy

To make the ravioli: Rice the potatoes. Mound on a floured work surface and create a depression in the top of the mound. Put the egg yolks in the depression. Add the potato starch, flour, and nutmeg. Knead the ingredients together. Gather the dough into a ball, cover with plastic wrap, and let rest 20 minutes.

Chop the tomatoes into small pieces. Heat the olive oil in a medium skillet over medium-high heat and add the shallots. Sauté until slightly softened, 30 - 45 seconds, then add the tomatoes. Reduce the heat to medium and sauté until the liquid has evaporated; the mixture will be a soft paste. Stir in the dried tomato bits.

Roll out the dough 1/4-inch thick. Cut into 3-inch circles with a cookie cutter or glass and place on waxed paper. Place a small spoonful of tomato filling on the circles which are on the waxed paper, leaving the edges free of filling. Brush the uncovered parts of the circles with the lightly beaten egg. Fold the circles in half and press the edges to seal, handling the dough very carefully.

Bring a large pot of salted water to a boil. Reduce the heat so the water is boiling gently. Very carefully lift the ravioli and slip them into the water; when they float to the top they are ready. Lift the ravioli from the water with a wire skimmer or slotted spatula. The ravioli may be prepared in advance, and then warmed in simmering hot water.

To prepare the rabbit: Preheat the oven to 450 C. Salt the rabbit pieces. Heat the butter and oil in a large ovenproof skillet or sauté pan over medium heat and sauté the shallots until slightly softened. Add the rabbit pieces, keeping them separated in the pan, and brown on both sides, about 3 minutes per side. Place in the oven and roast 15 - 20 minutes, until the juices run clear. Remove from the oven and place the rabbit on a separate plate. Cover loosely with foil and let rest. Return the pan with the drippings to the stove over medium heat. Skim off excess fat. Add the balsamic vinegar and stock. Reduce heat to medium-low and simmer until the liquid is reduced by half and slightly thickened.

To make the onion gravy: Melt half of the butter in a medium sauté pan or skillet over medium heat and sauté the onions until golden. Cover and steam until transparent. Uncover and stir in the wine. Cook until reduced by half. Melt the remaining butter in another sauté pan or skillet. Add the flour and stir until blended. Let the mixture simmer for 30 seconds. Add the milk, cream, and nutmeg, whisking constantly to blend. Let cook for 1 minute. Add the white wine to the onions and cook 1 minute. Stir the onions and onion liquid into the milk and cream mixture. Season with salt and pepper to taste and simmer 30 seconds.

To serve: Heat the tablespoon of olive oil in a small skillet over medium heat and add the dried tomato bits. Sauté for 1 minute. Drain on paper towels. In the same skillet, heat 1 tablespoon of olive oil and sauté the tomato slices until slightly softened and lightly browned. Remove and pat with paper towels. Put two tomato slices on each plate. Debone the rabbit and slice the meat. Arrange rabbit slices on each plate. Divide the ravioli among the plates and sprinkle olives over the ravioli. Place small spoonfuls of sautéed dried tomatoes on each plate. Spoon onion gravy over the rabbit slices.