How To Make The Perfect… Tagliolini with Rabbit Ragout – The London Economic

How To Make The Perfect… Tagliolini with Rabbit Ragout

By Jonathan Hatchman, Food Editor, @TLE_Food

Located within the heart of London’s Mayfair, I Robert is a humble neighbourhood Mediterranean restaurant that focuses on hearty, well-priced Italian and Spanish food, run by Russian restaurateur Arkady Novikov. Having recently visited the restaurant for dinner, we instantly fell in love with the I Robert Signature Tagliolini, featuring perfectly cooked, homemade pasta with a rich – albeit strikingly moreish – ragout of decadent rabbit and vegetables. The result is especially comforting, so its with great pleasure that we have the recipe for the dish to share with our readers this week.


Serves 10

You will need a pasta machine

For the sauce

Carrots, 100g

Celery, 100g

Onion, 100g

Bones from the rabbit





Chicken stock

For the ragout

Carrots, 200g

Celery, 200g

Onion, 200g

Rabbit, 1

Rosemary, a small bunch

Sage, a small bunch

Olive oil

Salt & pepper

For the pasta

Tipo “00” pasta flour, 730g

Semolina, 270g

Pasteurised Italian egg, 420g, (available in liquid form)

Salt, 1 tbsp

To finish

Courgette, 100g, diced

Onion, 100g, diced

Celery, 100g, diced

Fresh parsley, a small bunch to garnish

To Make the Sauce

In a saucepan, heat some oil and roast all of the bones, once they are brown add the butter and the chopped vegetables, making sure that the butter doesn’t burn.

Once the vegetables start to soften, drain the excess fat and cover with chicken stock.

Let the sauce cook for one hour and then drain and strain.

To Make the Ragout

Debone the rabbit put the bones aside and dice the meat into 1.5cm cubes.

Chop the onion, carrots and celery very finely then in a thick saucepan, heat the olive oil and fry the vegetables for around five minutes, and then add the rabbit cubes and season with salt and pepper.

Cook for around 10 minutes until the meat changes colour.

Cover the meat with the sauce (recipe above) then add the herb bouquet (tie the sage and rosemary together using cook’s string) and cover with a lid.

Let the ragout cook for approximately one hour and then chill.

To Make the Pasta

Place the flour and the semolina into the bowl of an electric mixer, fitted with a dough hook, then add the egg and the salt and mix.

Remove from the mixer, wrap in cling film and leave to rest for at least one hour.

Divide the dough into four equal pieces and flatten each piece with a pastry roller and then pass through your pasta machine set on the widest setting.

Next reduce the setting gradually until you have long sheets – the final sheets have to be 1 mm thick. Cut the long sheet into 20 cm pieces and fold the 20 cm sheet over four times back on themselves. Next, cut the pile as finely as you can into tagliolini.

To Assemble

Bring a large saucepan of salted water to the boil, add the tagliolini and cook for three minutes then drain.

While the pasta is cooking, in another pan roast some of the left over celery, onion and courgette until soft then add the rabbit ragout and bring to boil.

Mix the sauce with the pasta, adding some rabbit sauce if too thick and serve with freshly chopped parsley.

I Robert can be found at 54 Curzon Street, London, W1J 8PG, and the I Robert tagliolini with rabbit ragout is available for dinner, priced at £13.

Leave a Reply