This is a hard-earned, stick-to-your-ribs pasta dish with plenty of hearty winter flavor.
Ingredients
- 3 1/3 cups all-purpose flour
- 4 eggs
- 1 egg yolk
- Pasta maker
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground lamb
- salt/pepper
- 1 cup grated Parmesan
- 1/3 cup chopped parsley
- 2 tablespoons butter
- 2 tablespoons chopped fresh rosemary
- 8 ounces heavy cream
- 8 ounces chicken stock
- ½ cup grated Reverie Creamery Wanderer (or other Alpine Swiss style cheese)
- salt/pepper
Preparation
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.
