Double Ravioli with Braised Rabbit & Spring Vegetables

1. Make the rabbit filling: Add about 2 cups of rabbit ragu to the bowl of a food processor and blend, pulsing, until mostly smooth but with some texture left. Add ragu to a saucepan over medium-high heat. Cook until thickened to a pipeable texture. Remove from heat, cool and place in a piping bag. Chill until ready to use.
2. Make the vegetable filling: Bring a medium saucepan of well-salted water to a boil. Prepare an ice water bath. Blanch the asparagus for about 1-2 minutes, then remove with a slotted spoon to the ice water bath. Blanch the peas for about 4-5 minutes if fresh or 2-3 minutes if frozen. Remove with a slotted spoon to the ice water bath.
3. Drain the vegetables then add to the bowl of a food processor with mascarpone, Parmigiano Reggiano, lemon zest, and herbs. Blend, pulsing, until mixture has a pipeable texture. Place mixture in a piping bag and chill until ready to use.
4. Meanwhile, make the pasta: In a medium bowl, whisk together flours. Pour the flour mixture into a mound onto a clean work surface. Using your hand or the bottom of the bowl, make a crater in the center of the mound and add eggs and egg yolks.
5. Use a fork to break up the eggs without breaking through the walls of your mound. You want to try to keep the eggs contained, but don’t worry if they break through - use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time until the dough starts coming together.
6. Use your hands to bring the dough together into a ball and knead for about 10 minutes, until the dough is smooth and elastic. Wrap the pasta dough in plastic wrap and rest for 1 hour, up to 2 hours.
7. When ready to roll out the pasta, dust a sheet pan with semolina flour and set aside.
8. Whether using a hand-cranked pasta maker or a pasta sheeter attachment on a stand mixer, set the width to its widest setting. Cut the pasta dough into quarters and work with one piece at a time, wrapping the rest back in plastic wrap.
9. Roll the dough into a ball and flatten with your palm. Feed the pasta through the machine twice then fold the ends over toward the middle of the sheet and feed through the machine twice more. Continue to feed the pasta through the machine, decreasing the width setting after each roll until desired thickness, about a level 7 on a Kitchen Aid machine or Marcato Atlas.
10. Lightly dust your work surface with flour and lay your pasta sheet out horizontally. Trim any uneven edges. Cut the dough into 6-inch squares. Cover with a sheet of plastic wrap or a tea towel and repeat until all of the pasta sheets are cut.
11. Working one at a time, fold each square in half then unfold and cut down the fold line to form two 3-inch by 6-inch rectangles. Cover with a sheet of plastic wrap or a tea towel and repeat until all the pasta sheets are cut.
12. Make the ravioli: Working with one piece of pasta at a time, pipe a generous line of filling just above one short edge of the rectangle, leaving about 1/4-inch margin on either side of the filling. Repeat the process on the other short edge of the rectangle with the second filling. Gently roll the bottom edge of pasta over each filling then roll again until the two tubes of filling meet in the center. Use a small dowel or chopstick to roll and seal each open edge. Trim the sealed edges with a fluted pasta cutter and place the finished ravioli on the prepared sheet pan. Repeat with the remaining pasta and fillings.
13. Fill a large pot with water, season it generously with kosher salt and bring it to a boil over high heat. Gently shake off any excess flour and add about half of the ravioli into the pot. Cook until just done, about 2-3 minutes, then remove ravioli to a warm bowl. Start the sauce before cooking the rest of the ravioli.
14. Make the sauce: Add the pasta water to a large skillet over medium-high heat and bring to a simmer. Reduce heat to low. Whisk in the butter, one cube at a time, stirring constantly, until all the butter is used, and the sauce is thick and emulsified.
15. Meanwhile, finish cooking the remaining ravioli.
16. Add the cooked ravioli to the sauce, swirling to coat. If sauce is too thick, add a little more pasta water, a spoon at a time, swirling, until desired consistency is reached. Add pea shoots, swirl one more time, and serve immediately in warmed pasta bowls.

Notes: While handmade ravioli are certainly a labor of love, several steps can be done ahead of time. The fillings can be made up to 2 days ahead. The ravioli can be assembled in the morning and cooked in the evening, keep them on a semolina dusted sheet pan, covered with a very slightly damp paper towel and plastic wrap.