Jul 13 2026
Restaurants›Essex Restaurant›Cavatelli With Braised Lamb Ragu Recipe

Cavatelli With Braised Lamb Ragu Recipe

Inspired by Essex Restaurant
Time2h
Serves4

Summer Vegetables | Parmesan

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Ingredients

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Cavatelli

Braised Lamb Ragu

Summer Vegetables

Garnish

Method

Cavatelli Preparation

  1. 1

    Make the Dough

    In a large bowl, combine all-purpose flour, semolina flour, and salt. Create a well in the center, add the eggs, and mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

  2. 2

    Shape the Cavatelli

    Roll out the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces, then use a fork to create ridges on each piece. Set aside.

Braised Lamb Ragu Preparation

  1. 3

    Brown the Lamb

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb with salt and pepper, add to the pot, and brown on all sides. Remove and set aside.

  2. 4

    Sauté Vegetables

    In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

  3. 5

    Deglaze and Simmer

    Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits. Add the broth, thyme, bay leaf, and the browned lamb. Bring to a simmer.

  4. 6

    Braise the Lamb

    Cover and cook on low heat for 2-3 hours, until the lamb is tender and easily shreds.

  5. 7

    Shred the Lamb

    Remove the lamb from the pot and shred it using two forks. Return the shredded lamb to the pot, stirring to combine. Adjust seasoning with salt and pepper.

Vegetable Preparation

  1. 8

    Cook the Vegetables

    In a separate pan, sauté zucchini and bell pepper in olive oil until tender, about 5-7 minutes. Add cherry tomatoes and cook for an additional 2 minutes. Stir in fresh basil.

Final Assembly

  1. 9

    Combine and Serve

    Cook the cavatelli in salted boiling water until they float, about 3-4 minutes. Drain and add to the ragu. Toss to combine. Serve topped with sautéed summer vegetables and grated Parmesan cheese.

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