Sunday, May 4, 2014

Recipe of the Week: Lamb and Ricotta Ravioli

lamb ricotta ravioli.  mmmmm meat and cheese stuffed pasta squares.  this is really a pretty easy dish to make, especially if you buy your pasta instead of make it yourself.  it's hearty and herby and just right for a late spring.


1 lb cooked (and grease drained) ground lamb
2 cloves of garlic
1 full sprig of rosemary
3 stems of mint leaves
red chili flakes
salt and pepper
1 cup ricotta cheese

pasta dough (or buy fresh pasta sheets at your local grocery)
2 c flour
1 tsp salt
3 beaten eggs
2 tbsp olive oil
-> directions: mix ingredients into a tough dough.  knead until smooth.  wrap in plastic and set aside until ready to use.  tear in half and roll sheets as thin as possible.  this is where pasta rollers and mixers come in handy.

3 cloves of garlic
2 tbsp olive oil
white wine
red chili flakes
1 tbsp oregano
salt to taste
1 jar crushed tomatoes

cook lamb then set aside to cool.
mix thoroughly with other filling ingredients in a bowl.
roll out your pasta dough (the thinner the better).  then cut it into even sized rectangles.
put spoonfuls of the filling in evenly spaced piles on one sheet.
wash all edges with egg then add the top sheet of pasta.
press the edges together around each pile and cut into pieces.
press all edges together firmly with a fork.

you can boil them or you can fry them.

the sauce is my usual tomato sauce.  cook garlic and chili in olive oil (or a bit of whatever meat fat you have left over).  add wine.  reduce.  add tomatoes, oregano, and salt.  bring to a boil.  reduce heat and cover.  for thicker sauce add a bit of tomato paste.  simmer until ready to serve.

top with parmesan cheese and serve.

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