Lamb Ravioli

Lamb Ravioli

by Paul Delios

Ingredients

Lamb Filling:

Mix together

1/2 cup grated mizithra cheese or Pecorino

1/2 cup bread crumbs

The shredded meat from 2 braised lamb shanks and

1 cup of strained cooked sauce (see recipe).

Ravioli Dough:

2 cups all-purpose flour

2 teaspoons salt

3 eggs

1 tablespoon olive oil

Dough:

Place the flour in the bowl of a food processor (using the dough blade) add salt and mix to combine then add the eggs, pulsing, till the dough begins to form, remove it from the processor and work it 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 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 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.

Ladle some of the sauce on the bottom of each plate or serving platter and then place the ravioli on the plates and top with more sauce.

Red Wine and Roasted mushroom Sauce

Ingredients

6 tablespoons cold unsalted butter

3 tablespoons mince shallots

1 tablespoon minced garlic

1 teaspoon of salt

1/2 teaspoon of fresh cracked black pepper

2 tablespoons tomato paste

1 cup lamb or chicken stock

2 cups Full Bodied Red wine

1 cups heavy cream

1/4 cup Greek Thyme scented honey

Directions

Begin by melting 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the shallots and sauté until tender, about 5 minutes. Add the garlic and salt cook for about minute stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine, cream, honey, and black pepper. Simmer until the sauce reduces by two-thirds, stirring occasionally. Remove the pan from the heat and strain the liquid before adding the last 4 tablespoons of butter.

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Whisk the remaining 4 tablespoons of butter into sauce a tablespoon at a time, taste the sauce, and re-season, with salt and pepper, if needed.

Toss 2 lbs of mix sliced mushrooms in olive oil, salt and pepper, then roast in a shallow baking pan at 450F degrees until crispy remove from the oven and add to the sauce.

Note: If demi-glace is available use it in place of the stoc