Lamb Ravioli With A Rosemary Cream Sauce Recipes

LAMB-STUFFED RAVIOLI WITH ROSEMARY CREAM SAUCE

Steps:

• 1. Pasta dough: In a bowl, form a "well" in the flour and gently mix in the eggs with a fork until combined. With floured hands, continue mixing until a tight ball forms. Cover and refrigerate until ready to roll. 2. Saute diced yellow onion in olive oil until translucent, add garlic and stir. Add ground lamb and cook until browned and cooked through, about 10 minutes. Remove from heat and add Parmesan, salt and pepper, chopped parsley, and stir. Cover and cool. 3. Retrieve pasta dough from fridge and cut into four pieces. Remove one piece and keep remaining pieces covered. Using hands and a rolling pin, work dough until flat enough to fit through the widest setting on your pasta maker. Add flour to hands and pasta if sticky. 4. Work the pasta sheet, folding and flouring as needed until pasta rolls through second-thinnest setting on pasta maker, forming a long ribbon of pasta. 5. If sticky, lightly dust flour on the pasta sheets and set aside. Repeat with remaining three hunks of dough. 6. Lay out one sheet of pasta dough, and place teaspoons of filling about two inches apart on pasta sheet. Using a pastry brush, lightly dab water around filling-this will help the two sheets stick together. 7. Lay second sheet on top of first and press around the pillows of filling with your fingers. Using sharp knife or ravioli cutter, cut pasta into squares. Set aside. Repeat with remaining pasta. (You will have plenty of leftover filling; I use it for a really nice lamb stroganoff the next day.) 8. Melt butter in medium skillet; add rosemary until fragrant. Add cream and stock, bring to a simmer and reduce until slightly thickened. Add grated Reverie Creamery Wanderer, and continue whisking with salt and pepper to taste. Allow to thicken on low while whisking periodically. 9. While cooking sauce, add ravioli in two batches to salted boiling water. I did a single raviolo as a tester before adding the additional pasta to get an idea of how long they would take to cook. For me it was about 4-5 minutes. Use a mesh strainer to remove ravioli from water and set aside. Serve with a generous spoonful of rosemary cream sauce, extra grated cheese and freshly cracked pepper. Pairs wonderfully with a thick, buttery Chardonnay.

LAMB RAVIOLI WITH A ROSEMARY CREAM SAUCE

Steps:

• Filling:
• In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.
• Dough:
• Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
• Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.
• Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.
• Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
• In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.

PASTA AND HERBED CREAM SAUCE

Steps:

• In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.