Lamb ravioli
Cuisine: Italian
Author: Maria Kalenska
Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins


Ingredients
  • 500 g ravioli dough
  • 500 g lamb fillet
  • 2 slices of white stale bread
  • 50 g parmesan, grated
  • 70 ml white wine
  • 1 sprig of rosemary
  • olive oil
  • freshly ground black pepper
  • salt
Cooking method
  1. Cut the meat into small cubes and transfer to a bowl. Cut off the crust from bread, discard. Mash the remaining bread into crumbs and add to the meat. Bash rosemary leaves in a mortar and pestle with olive oil. Add to minced meat. Then add wine, salt, pepper, and parmesan. Mix the minced meat well.
  2. Lightly dust the work surface with flour. Roll out the dough into about 3mm thick rectangular. With a teaspoon, put a small amount of minced meat at regular intervals on half the dough. Cover with the other half. Using a ravioli cutter, cut the ravioli, pressing firmly to secure the edges. Or, if using a pastry wheel, beat the egg and brush the dough with it, around the filling. Cover with the other half of the dough and cut the ravioli with a wheel.
  3. Put a large pot with water on a high heat, add salt and bring to boil. Add ravioli and boil for 5-10 minutes. Drain the ravioli. Serve the ravioli warm, lightly sprinkled with parmesan or with small pieces of Breton salted butter.
My tips and tricks
If you do not have a ravioli cutter, but you really want ravioli now, roll out the dough, cut it into equal squares, put the filling in the centre of each square and secure the edges, forming a triangle. Then, use fork prongs to seal the edges, pressing one layer of dough against the other, thus securing the edges, and creating a beautiful pattern.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/lamb-ravioli/