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Gusto

Giant Lamb Ravioli

One World Kitchen

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  • Serves:

    4

Ingredients

Dough

  • 2 cups (480 ml) all-purpose flour
  • 6 egg yolks
  • pinch of salt
  • 1 tbsp (240 ml) olive oil
  • 2 tbsp (30 ml) cold water

Raviolon

  • 1 pound (450 g) lamb shoulder, deboned and chopped into small pieces
  • 2 tbsp (30 ml) garlic, minced
  • 2 shallots, minced
  • 1 tbsp (15 ml) thyme, chopped
  • 1 tbsp (15 ml) parsley, chopped
  • salt and pepper, to taste
  • 1 cup (240 ml) red wine
  • 1 cup (240 ml) ruby port
  • 1 large onion, chopped
  • 1 cup (240 ml) tomatoes, diced
  • 2 cups (480 ml) beef stock
  • 2 tbsp (30 ml) cold water
  • ½ cup (120 ml) Parmesan cheese, grated
  • 2 eggs, beaten to make egg wash

Directions

  1. In an electric mixer, combine all ingredients.
  2. Mix together until dough has nice consistency.
  3. Once dough is ready, remove from the mixer and form a ball.
  4. Cover with plastic wrap and place in refrigerator for 1 hour. Reserve.

Raviolon

  1. Heat oil in a frying pan over medium-high heat.
  2. Add lamb and cook for 7-8 minutes, or until nicely browned.
  3. Add onions and garlic, and cook for 3-4 minutes.
  4. Add tomatoes, shallots, parsley, thyme, wine and port, and bring to a boil.
  5. Cook for 7-8 minutes, or until nicely reduced.
  6. Add beef stock, cover, lower heat to medium low and cook for one hour.
  7. Remove from heat and cool completely.
  8. Season with salt and pepper.
  9. Strain the meat, keeping both the meat and the liquid separately. Reserve.
  10. On a lightly floured surface, roll out the dough using a rolling pin.
  11. Once the dough is rolled out to a thickness of 1/5 inch, brush the entire dough with egg wash.
  12. Place 4 equal mounds of lamb filling over one half of the dough.
  13. Fold the other half of the dough over and cut around each area that is stuffed with lamb, leaving a 1 inch overlap.
  14. Remove the excess dough, and press down on the edges of the raviolon using a fork to seal the edges.
  15. Bring water to a boil in a large pot.
  16. Place pastas in the boiling water, and cook for 6-8 minutes.
  17. Meanwhile, heat sauce in frying pan over medium high heat.
  18. Once boiling, add butter and whisk heavily.
  19. Remove from heat. Reserve.
  20. Take pasta out of boiling water.
  21. Serve one pasta per person, top with sauce and garnish with grated Parmesan.
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