Chef's Recipes

Spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto

Australian Gourmet Traveller recipe for spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto by Mister Bianco.

  • 1 hr 20 mins preparation
  • 2 hrs 20 mins cooking plus resting
  • Serves 4
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Spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto
"I'd like to cook the rabbit tortellini my family shared at Mister Bianco. Can you print the recipe, please?"
Will Joyce, Abbotsford, Vic
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  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 rabbit (1kg-1.5kg), boned, cut into 6 pieces (see note)
  • 100 gm flat pancetta, finely diced
  • 4 golden shallots, finely diced
  • 3 garlic cloves, finely chopped
  • 300 ml vegetable stock
  • 200 ml dry white wine
  • 2 eggs
  • 100 gm (about 1½cups) sourdough breadcrumbs
  • 150 gm parmesan, grated, plus extra to serve
  • 2 tbsp finely chopped sage, plus extra leaves to serve
  • 8 thin slices prosciutto
  • 450 gm (1 bunch) curly kale, trimmed
  • 300 gm baby spinach
  • 100 ml verjuice
Spelt pasta dough
  • 500 gm (3 cups) spelt flour
  • 5 eggs
  • 2 tbsp olive oil
Tarragon butter
  • 125 gm butter, softened
  • ¼ cup (firmly packed) tarragon, finely chopped
  • Juice of 1 lemon


  • 1
    For pasta dough, blend spelt flour and 1 tsp salt in a food processor for a few seconds to combine, add eggs and oil and process to fine crumbs. Turn out onto a lightly floured surface, knead into a ball, shape into a log, then wrap in plastic wrap and rest at room temperature (30 minutes).
  • 2
    Preheat oven to 150C. Heat half the oil in a casserole over medium-high heat and brown rabbit pieces all over (6-8 minutes). Add pancetta, shallot and garlic and sauté until tender (2 minutes). Add stock and wine, bring to a simmer, cover, then place in oven and cook until meat is tender (2 hours). Set aside to cool, then drain (reserve meat only). Shred meat and combine in a bowl with eggs, breadcrumbs, parmesan and sage, season to taste and mix well.
  • 3
    Divide pasta dough in half. Working with a piece at a time, feed through a pasta machine, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until pasta is 3mm thick. Cut pasta into 8cm-diameter rounds, place a teaspoonful of rabbit mixture on each, brush edges with water and fold to form a semi-circle and enclose filling, pushing out any air bubbles. (Work in batches and keep remaining dough covered.) Brush one end of each with water, bring edges together to form a tortellino and press to seal. Set aside on a tray dusted with spelt flour and repeat with remaining dough and filling.
  • 4
    Increase oven to 180C. Place prosciutto on a baking tray lined with baking paper and bake until crisp (6-8 minutes). Set aside to cool.
  • 5
    For tarragon butter, combine ingredients in a bowl and refrigerate until required.
  • 6
    Heat remaining oil in a frying pan over medium-high heat and sauté kale and spinach until wilted (3 minutes). Season to taste, add verjuice and simmer until kale is tender (5 minutes), then stir in tarragon butter.
  • 7
    Cook tortellini in a large saucepan of boiling salted water until al dente and tortellini float to the surface (3-4 minutes). Drain and transfer to frying pan with kale mixture, season to taste and toss to combine over medium-high heat.
  • 8
    Divide among serving plates and top with crisp prosciutto, extra parmesan and sage leaves.


Note Ask your butcher to bone the rabbit.