Lamb Ravioli Recipe
cheese ravioli + pulled lamb + ricotta cheese + cream cheese + parmesan + primavera vegetables + shallots + garlic + veal demi sauce + Italian béchamel + parmesan + sage
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Ingredients
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Pasta Dough
Lamb Filling
Sauce
Vegetables
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Create a well in the center, add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Lamb Filling
- 2
Prepare the Filling
In a skillet, heat 1 tbs olive oil over medium heat. Add shallots and garlic, sauté until translucent. Stir in pulled lamb, ricotta cheese, cream cheese, grated parmesan, and chopped sage, mixing until well combined. Season with salt and pepper to taste. Remove from heat and let cool.
Veggies
- 3
Assembly and Cooking
- 4
Roll and Fill the Pasta
After the dough has rested, divide it into quarters. Roll out each piece into thin sheets, about 1/16 inch thick. Cut into squares (about 3x3 inches). Place 1-2 teaspoons of lamb filling in the center of half the squares. Moisten the edges with water, and top with the remaining squares. Press to seal.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 6
Prepare the Sauce
In a saucepan, heat veal demi sauce and béchamel sauce over low heat until warmed through. Adjust seasoning if necessary.
- 7
Serve
Plate the ravioli, top with sautéed primavera vegetables, drizzle the sauce over, and finish with a sprinkle of grated parmesan cheese.
