Lamb Ravioli and mushrooms pioppini

Procedure

Lamb Ravioli, its bottom and pioppini

The first thing you have to do is prepare the lamb that will serve for the filling. Finely chop the onion. Brown the lamb in a large pan with extra virgin olive oil. When the lamb is golden on each side, add chopped onion, salt and deglaze with white wine. Add to the sauce and finely chopped herbs, when the alcoholic part has evaporated, add the vegetable stock. Cover and cook for 45 minutes or until lamb is tender. At the end of cooking, Add a little chopped parsley. Put aside the bottom of the lamb after filtering it. When the lamb is lukewarm, pull the flesh of the bones and chop with a knife, but not too finely.

Place the lamb in a bowl, Add a little chopped aromatic herbs, grated Parmigiano Reggiano Dop, the nutmeg and egg yolk to tie. Mix and add a few spoonfuls of lamb to moisten the dough, so that it is not too dry. Set aside.

For the pasta, place the two types of flour on the work surface, a pinch of salt, the chopped parsley and the egg yolks. Mix and add as much hot water as necessary to get a firm dough, consistencies, smooth and elastic. You must work the dough for at least 15 minutes. Once ready, Wrap the dough in plastic wrap and leave to rest at room temperature for at least 30 minutes.

When the dough has become smooth and dry, pull the dough as thin as possible and, with a square coppapasta, formed the basis for the ravioli, as you see in mine VIDEO TUTORIAL step step. If you prefer a different form ravioli, you are spoiled for choice: round, crescent-shaped, spike or square.

Stuff each pastry with a teaspoon of filling and fold it back on itself by joining the tips at the center, as you see in VIDEO TUTORIAL.

Heat the bottom of the lamb in a pan and deglaze it with the Cognac or Brandy.

Clean the pioppini mushrooms and sauté them in extra virgin olive oil, with a pinch of salt and pepper, over high heat. Boil the ravioli for about 5 minutes. In the meantime, emulsify the lamb cooking juices with a little of the ravioli cooking water and sauté the ravioli in the lamb sauce to flavor them.

Serve the ravioli with lamb bottom and the pioppini mushrooms, decorating the dish with fresh herbs and flakes of Parmigiano Reggiano Dop 30 months. Bon appétit!