Home » Lamb Ravioli and mushrooms pioppini

Lamb Ravioli and mushrooms pioppini

by Ada Parisi
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Ravioli di agnello, il suo fondo e funghi pioppini: ricetta gourmet

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. Vi renderete conto che sono estremamente facili da preparare. Così potrete sbizzarrirvi e preparare qualcuna delle mie 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.

Ravioli di agnello, il suo fondo e funghi pioppini: ricetta gourmet

RAVIOLI LAMB, YOUR FUND AND MUSHROOMS pioppini

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR PASTA
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

Procedure

Lamb Ravioli, its bottom and pioppini mushrooms: gourmet recipe

La prima cosa che dovete fare è preparare l'agnello che servirà per il ripieno. Finely chop the onion. Rosolate l'agnello in un tegame capiente con olio extravergine di oliva. Quando l'agnello sarà dorato da ogni lato, 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. Coprire e cuocere per 45 minuti o finché l'agnello non sarà tenero. When cooked, add a little chopped parsley. Mettere da parte il fondo dell'agnello dopo averlo filtrato. Quando l'agnello sarà tiepido, pull the flesh of the bones and chop with a knife, but not too finely.

Place the lamb in a bowl, aggiungere un po' di erbe aromatiche tritate, grated Parmigiano Reggiano DOP, la noce moscata e il tuorlo d'uovo per legare. Mescolare e aggiungere qualche cucchiaiata di fondo di agnello per inumidire l'impasto, 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, il prezzemolo tritato e i tuorli d'uovo. Mix and add as much hot water as necessary to get a firm dough, textures, smooth and elastic. Dovete lavorare l'impasto per almeno 15 minuti. Once ready, avvolgere l'impasto nella pellicola per alimenti e lasciare riposare a temperatura ambiente per almeno 30 minuti.

Quando l'impasto sarà diventato liscio ed asciutto, 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, avete l'imbarazzo della scelta: 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.

Riscaldate in padella il fondo dell'agnello e sfumatelo con il Cognac o il 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, emulsionate il fondo di cottura dell'agnello con un po' di acqua di cottura dei ravioli e saltare i ravioli nel fondo di agnello per farli insaporire.

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!

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