Homemade Ravioli!!

Last weekend, Rob and I broke in the pasta maker a little more with a batch of lamb ravioli. We were having shortribs for dinner though, so we froze the ravioli for future consideration and Wednesday night was our lucky night. The recipe in its entirety was taken from Food Network, with modifications of course...


Lamb Ravioli with a Rosemary Cream Sauce
Recipe courtesy Adrian Tonon


Lamb Filling:
1 pound ground lamb
2 eggs
1/4 cup bread crumbs
2 teaspoons salt
1/4 cup Parmigiano-Reggiano(I was short Parmesan, so used some of my Pecorino pepato...)

Rosemary Cream Sauce, recipe follows

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.



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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Rosemary Cream Sauce:
1 tablespoon chopped fresh rosemary leaves
2 tablespoons butter
2 cups heavy cream ( please use heavy cream.. I didn't and really regretted it ~ had to manually thicken my sauce)
1/2 cup seasoned stock

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.