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Lamb and Mint Ravioli
Handmade pasta filled with savory minced lamb and mint, served in a rich red wine and tomato sauce.
Dinner
Italian
Lamb
Main Course
Pasta
Estimated Nutrition
Calories
746.7
kcal / serving
4480.2 kcal total
Carbs
64.2
g
per serving
385.2 g total
Fat
33.8
g
per serving
202.8 g total
Protein
32.6
g
per serving
195.6 g total
Cook Time
65
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
150
g
Tomato Purée
Dairy
2
piece
Eggs
Free-range
3
piece
Egg Yolks
Free-range
1
piece
Parmesan
Shavings, for serving
GrainsCereals
350
g
Type '00' Pasta Flour
Plus extra for dusting
1
handful
Semolina Flour
Medium, for dusting
Liquids
450
ml
Red Wine
450
ml
Chicken Stock
Meat
375
g
Minced Lamb
NutsSeeds
1
pinch
Salt
1
piece
Garlic
Crushed, for the filling
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
4
tbsp
Mint
Fresh, chopped
4
piece
Garlic
Chopped, for the sauce
2
sprig
Rosemary
Fresh
OilsFats
15
ml
Olive Oil
For the filling
15
ml
Olive Oil
For the sauce
Vegetables
0.5
piece
Onion
Finely chopped
1
piece
Onion
Finely chopped, for the sauce
1
piece
Carrot
Finely chopped
1
stick
Celery
Finely chopped
Method
1
Pulse flour, salt, eggs, and egg yolks in a processor to form a dough ball.
2
Knead dough on a semolina-dusted surface for three minutes until smooth.
3
Divide dough into eight balls, wrap in film, and chill for 20 minutes.
4
Pass dough through a pasta machine on its thickest setting ten times, folding between passes.
5
Reduce machine gauge to number five and run the pasta through again.
6
Gently fry onion and garlic in olive oil in a non-stick pan.
7
Add minced lamb and seasoning, cooking for 12 minutes until browned.
8
Stir in chopped mint, then drain excess liquid and let cool.
9
Soften onion, carrot, celery, and garlic in oil for five minutes.
10
Cook tomato purée for six minutes until rich and red.
11
Add wine, stock, and rosemary, then simmer for 40 minutes until thickened.
12
Cut 7cm circles from the rolled pasta sheets using a pastry cutter.
13
Place filling on circles, top with another circle, and seal edges with water.
14
Boil ravioli in salted water for 4 minutes.
15
Serve ravioli topped with sauce and parmesan shavings.