Best Lamb Ravioli With A Rosemary Cream Sauce Recipes

LAMB-STUFFED RAVIOLI WITH ROSEMARY CREAM SAUCE

Steps:

• 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.

LAMB RAVIOLI WITH A ROSEMARY CREAM SAUCE

Steps:

• 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.
• Dough:
• Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together 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 1/2-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.
• 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.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY

Steps:

• Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
• When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
• While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
• On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
• On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
• Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
• Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
• Dust these pieces with flour and repeat from step 4 using the other half of the dough.
• Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
• Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
• Enjoy!

RACK OF LAMB WITH GARLIC-CREAM SAUCE

Steps:

• Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
• Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
• Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

RAVIOLI WITH ROSEMARY CREAM SAUCE

Steps:

• Combine the cream and rosemary in a sucepan.
• Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
• Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
• Drain and return to the pan.
• Strain the cream sauce into the pan.
• Squeeze 2 tsp.
• juice from the lemon and add to the pasta along with the salt and pepper.
• Toss.
• Serve sprinkled with the chives and parmesan cheese.