Rabbit Agnolotti with Rosemary and Chicken Brodo

Name: Rabbit Agnolotti with Rosemary and Chicken Brodo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters packed baby spinach; 473 milliliters baby spinach; 1 Tbsp butter; 1 carrot, cut into 1-inch pieces; 118 milliliters finely chopped carrots; 118 milliliters finely chopped celery root; 1 celery root, cut into 1-inch pieces; 4 liters chicken stock or water; 1 kilograms chicken wings; 3 Tbsps coarse salt; 6 servings Coarse salt; 6 servings Coarse salt and freshly ground black pepper; 1 large egg; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 head garlic, halved; 1 teaspoon very finely chopped garlic; 1 Tbsp mascarpone cheese; 6 servings Olive oil; 59 milliliters freshly shaved parmesan; 1 Tbsp freshly grated parmesan cheese; 1 Tbsp chopped parsley; 2 teaspoons chopped parsley; 2 parsnips, peeled and cut into 1/2-inch pieces; 6 servings Pasta Dough; 6 servings Freshly ground pepper; 1 kilograms rabbits each), legs removed; 1 Tbsp very finely chopped rosemary; 1 teaspoon chopped rosemary; 6 servings Sea salt

Rabbit Agnolotti with Rosemary and Chicken Brodo is a gluten free main course. This recipe makes 6 servings with 1143 calories, 95g of protein, and 62g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, freshly parmesan, shallots, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.