Romain Bersan's rabbit confit ravioli

2/20/24, 8:30 AM

Chef Romain Bersan accompanies his rabbit confit ravioli with a creamy chenin and thyme sauce and beet pulp with a hint of acai. A complex but delicious recipe.

This recipe by Romain Bersan, chef at L'Instinct restaurant in Saumur, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 1 h 45
Cooking time: 4 h 30
Resting time: 3 h

Ingredients for Romain Bersan 's rabbit confit ravioli

For the rabbit confit stuffing

200 g boneless rabbit thigh meat
33 g sumac berry powder
25 g mixed fresh herbs (chives, parsley, coriander)
½ red onion
1 clove garlic
50 g ginger
1.5 l duck fat

For the chenin and roasted thyme cream sauce

1 l chenin (Loire white wine)
60 g lemon thyme
60 g zaatar thyme
60 g orange thyme
½ l vegetable stock
43 g kalamansi juice
35 g cornstarch
1 red onion
2 garlic cloves
130 g cream
100 g mascarpone

For the beet tiles

160 g beet juice
6 cl olive oil
25 g T55 flour
Colouring if required

For the beet pulp

100 g beet
45 g acai berries
1 cl sesame oil
0.8 cl sudachi juice (a Japanese citrus fruit)
salt and pepper

For the ravioli dough

350 g flour
11 egg yolks
14 g salt
17 g squid ink

Steps for Romain Bersan 's rabbit confit ravioles

Confit rabbit stuffing: confit the rabbit in duck fat for 3 h 45 at 150°C. Shred the rabbit. Finely chop the onion, garlic and ginger. Mix all ingredients. Form into 2 cm-diameter balls. Chill for 2 h.
Crémeux chenin and grilled thyme: sauté the onion, garlic and thyme until perfectly caramelized. Add the chenin, boil and flambé. Add the stock and kalamansi juice. Reduce by half and strain. Bind with cornstarch, add cream and mascarpone. Blend and keep warm.
Beet tuiles: mix the ingredients and cook in a frying pan, until the tuiles form themselves.
Beet pulp: cook the beet, mix with the other ingredients and chill.
Ravioli pasta: mix 5 egg yolks and half the salt on one side, add 166 g flour with a mixer. Leave to rest for 1 h. Do the same with 6 egg yolks, the other half of the salt, 184 g flour and the squid ink.
Roll these 2 doughs to size 5. Cut the squid ink dough with the tagliatelle cutter. Arrange the tagliatelle on the white pastry in a random pattern, then flatten both pastries to size 6.
Roll out the dough on a floured work surface, garnish with rabbit balls every 5 cm, close the dough and shape the ravioli. Cook in boiling salted water for 6 min.
To serve: pour the cream into a soup plate, arrange the ravioli on top, then drizzle with beet pulp. Add a few fresh herbs to spice things up.

For further information

L'Instinct, 42 rue du Maréchal Leclerc, 49400 Saumur
11/20 in the Livre des 109
Read Gault&Millau's review of L' Instinct

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