Lamb Ravioli
A homemade lamb ravioli with the most delicious butter and sage sauce. This is one that you can to impress your friends at a dinner party! You’ll need:
Lamb filling:
1 packet lamb mince
Half a cup of goats cheese
A few Rosemary leaves/sprigs
Packet of spinach
3 garlic cloves crushed
Butter
Olive oil
Pepper
Salt
White wine
The pasta dough:
1 tbs olive oil
Pinch of salt
500 grams 00 Pasta Flour
4 eggs
A little water
For the sauce:
Butter
Olive oil
Sage
Parsley
Method
Method
First start with the filling: add olive oil, butter, and onion/shallots to a pan, cook until brown and translucent
Add the garlic and cook for a further few minutes
Add the lamb mince and cook until brown and all the water has evaporated (you might want to cover the mince with a pan to help it brown)
Add a handful of spinach to the ravioli, along with the rosemary sprigs, salt and pepper
Finish off with some white wine and transfer it to a slow cooker (if you aren’t using a slow cooker and want it to cook faster just cook it in a regular pot and put a lid on top and boil on a high heat for about 20 minutes
Once thats done, add the parmesan and pepper to the lamb mixture, it should be well evaporated now and the parmesan will give the mince a nice creamy texture
Now begin the pasta dough: combine flour and salt together and mix well
Once combined, slowly add the eggs to the mixture
Then add the olive oil to the mixture
Mix the dough the dough until its pliable enough to knead with your hands
Once you have needed it until its smooth, rest the dough for approximately 30 minutes, this will leave you enough time to make the sage and butter sauce
To make the sage and butter sauce: simply fry garlic with butter, then add olive oil, parsley and sage
To make the ravioli parcels: take the dough out the fridge after 30 minutes cut the dough up into pieces, if you are using a pasta machine you simply need to feed the cut up dough into a pasta machine, first on setting 0, and all the way up to setting 6, at this point your dough will be long and thin (pasta sheets) if you are not using a pasta machine, roll the dough out until its long and thin
If you are using a ravioli tablet, then place the pasta sheet lengthways onto it, and add the lamb filling into the tablets. Once this is done you you will either place another pasta sheet over the filled tablets or if your pasta is long enough you will fold it over the filled tablets. Press down the sheet and finish off by rolling a pin over the tablet which will cut up the pasta sheet into ravioli pieces.
If you are not using a ravioli tablet, place the pasta sheet onto the work surface. Cut the dough up into ravioli sized squares. Add a small amount of mixture onto the square and cover with another square. Press down the sides of the ravioli to ensure that the filling does not burst open.
Once this is done boil the ravioli in hot water and salt for approximately 4-5 minutes.
Toss the ravioli in the sage and butter sauce
Serve in a pasta bowl and garnish with fresh sage on top
Enjoy!