The dish is now an elegant and refined: ravioli of lamb with its bottom and pioppini mushrooms. Needless to say, I thought it specifically for Easter lunch (I know, we live in uncertain times, but that's not why we give up) and for all those people who don't give up the tradition of eating lamb dishes at Easter. I must admit that I am more inclined to eat dishes with spring vegetables, come fave, peas and asparagus for Easter and surely I will make a LASAGNA SPRING And the VIGNAROLA ROMANA. But these ravioli will make the happiness of Gianluca and my father. I prepared them and have them frozen, and so you can also safely you.
The dough for ravioli is a pasta with whole wheat flour and chopped parsley to flavor the dough. Inside, lamb pulp in wet cut with a knife and topped with parmesan Reggiano Dop, Salt, papá, nutmeg, herbs. The dressing is easy. The well-thick lamb gravy, Sautéed pioppin mushrooms and flakes of Parmigiano Reggiano Dop 30 months. If you prefer to the stuffed pasta pappardelle, also try PAPPARDELLE WITH SAUCE’ LAMB AND ARTICHOKES, rich and tasty.
If you have doubts about not being able to prepare a homemade ravioli, look at my VIDEO TUTORIAL ON HOW TO DO IN THE SIXTH HOUSE TYPES OF RAVIOLI EASY AND FAST. You will realize that they are extremely easy to prepare. So you can indulge yourself and prepare some of my RAVIOLI'S RICETTE.
If you love the lamb, have a look at all my RECIPES WITH LAMB, where you'll find first and second courses that surely will please. Among other things, if you are already planning your Easter menu, and for Sunday lunch both on Easter Monday (all ready for a picnic at home?), have a look at all my EASTER RECIPES: I'm sure you will find something suitable for you. Have a good day.
100 grams of ancient grain flour (type 2 Tumminia)
100 grams of flour 00
2 egg yolks
hot water, to taste
a pinch of fine salt
a bunch of parsley
FOR THE STUFFING
500 grams of lamb shoulder
a small onion
parsley, to taste
salt and pepper, to taste
30 milliliters of white wine
100 milliliters of vegetable or meat stock
Marjoram, Thyme, Rosemary, to taste
an egg yolk
80 grams of grated Parmigiano Reggiano PDO 30 months
TO SEASON RAVIOLI
150 grams of pioppine mushrooms
extra virgin olive oil, to taste
salt and pepper, to taste
Parmigiano Reggiano Dop 30 months in flakes
the juices of the lamb
20 milliliters of Brandy or Cognac
herbs for garnish
The first thing you need 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 will be golden on each side, add chopped onion, salt and deglaze with the white wine. Add to the sauce and finely chopped herbs, When the alcohol has evaporated, add the vegetable stock. Cover and cook for 45 minutes or until the lamb is tender. When cooked, add a little chopped parsley. Set aside the bottom of the lamb after filtering it. When the lamb will be warm, 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 herbs, grated Parmigiano Reggiano DOP, nutmeg and egg yolk to tie. Mix and add a few tablespoons of lamb to moisten the dough, so that it is not too dry. Set aside.
For the dough, put on the work surface the two types of flour, a pinch of salt, the chopped parsley and egg yolks. Mix and add as much hot water as necessary to get a firm dough, textures, smooth and elastic. You have to work the dough for at least 15 minutes. Once ready, wrap the dough in plastic wrap and let stand at room temperature for at least 30 minutes.
When the dough will have become smooth and dry, pull the dough as thin as possible and, with a square coppapasta, formed the basis for the ravioli, as you can see in my VIDEO TUTORIAL step by step. If you prefer a different form ravioli, you are spoilt for choice: round, a mezzaluna, 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 blend it with 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. Meanwhile, emulsify the cooking bottom of the lamb with a little' of cooking water of the ravioli and skip the ravioli in the bottom of lamb to make them flavor.
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!