At JJ's At The Copper Pot, each dish arrives as a feast for the eyes and promises to be delicious. That promise is never broken.

Ravioli Stuffed with Rabbit and Goat Cheese on a Nest of Sautéed Kale and Vegetable

JJ’s Handmade Ravioli offers unique variety. On one day, braised and shredded rabbit meat mixed with goat cheese and diced, sautéed vegetables may fill the tender house-made pasta. Later in the week, diners may find sausage as the protein inside. No week is the same, and the variety proves the chef’s skill and art. 

Handmade Ravioli at JJ's At The Copper Pot

photo by Al Griffin

Ravioli stuffed with rabbit and goat cheese is a dish both mild and buttery rich. The rabbit is lean and as heart-healthy as its goat cheese companion (lower in fat than cow’s milk cheeses).

Sautéed, chopped spinach and bell peppers stirred into the rabbit-cheese mixture add rich flavors complementing the nest of julienned vegetables below. A drizzled balsamic vinegar glaze dresses the whole and adds sharp, aromatic flavors to every bite.

(Want to try your hand a JJ's handmade ravioli? Scroll to the bottom of this article for the recipe!)

Sautéed Salmon with Hollandaise and Grilled Asparagus over Risotto 

Sautéed salmon proves another of JJ’s missions: to provide the freshest ingredients in mid-Missouri with whole sides delivered on ice. For this dish, the salmon fillet is lightly sautéed--just to the point of being flaky, still tender, and still carrying the nuanced flavor from its home waters.

Sautéed Salmon at JJ's At The Copper Pot

photo by Al Griffin

The Hollandaise is thick and creamy, bright yellow with egg yolk and a hint of lemon. The asparagus accompanying and adorning the salmon are large, but perfectly tender. Under all is risotto seasoned with fresh, lightly sautéed vegetables.

JJ’s at the Copper Pot welcomes diners and drinkers of all ages and tastes whether dressed in shorts or evening attire. The restaurant serves classic, traditional dishes such as steak, prime rib, and seafood, but also available are fresh twists and turns on classics, made with fresh ingredients, including the Handmade Stuffed Ravioli and the New Zealand Rack of Lamb marinated in lime and roasted with honey.

For dessert, JJ’s fries slices of bread pudding and provides inventive house-prepared cheesecakes. The bar offers an array of cocktails, wines, and spirits to pair with small plates, dinner, and casual conversation.

In the bar, Bryan Winters provides covers for tunes from Frank Sinatra to today’s top hits, enhancing the JJ’s experience from front door to exit. The Copper Pot family is looking forward to the upcoming season and the guests it will bring.

JJ’s at the Copper Pot Stuffed Ravioli

  • Prepare the pasta dough, using a favorite recipe. A cookie cutter may be used to create a favorite shape, if desired.
  • For rabbit stuffing, braise 2 pounds of rabbit meat approximately 45 minutes at 275°F with stock, red wine, and favorite herbs.
  • While the rabbit cooks, dice and sauté vegetables such as spinach and bell peppers.
  • Shred the rabbit meat.
  • Stir together crumbled goat cheese, sautéed vegetables, and shredded meat.
  • Stuff the pasta. A fork will help seal the pasta pieces and decorate the edges.
  • Use an egg wash, if desired, to help seal the pasta.
  • Deep fry or boil stuffed ravioli according to preference for approximately 4 minutes.
  • Serve over sautéed vegetables, if desired.
  • Sprinkle with more goat cheese and drizzle with balsamic vinegar.

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