Lamb Ravioli With Sage Cream Sauce Recipe 15

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

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.

Steps:

• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
• Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Steps:

• Heat olive oil in a saute pan over medium heat. Add leeks (or onions) and garlic and saute until leeks are wilted or onions are translusent. Add ground lamb to pan and cook thoroughly. Remove from heat, drain off excess fat, and allow mixture to cool. When mixture is cooled, add goat cheese, cayenne pepper and mix thoroughly. Season to taste with salt and pepper. ** I only used 4 oz. of goat cheese, but if you want more of a cheese filled ravioli, you'll want to use more cheese. Cut your pasta into strips about 2 " wide strips (you can go wider or narrower depending on how you like your ravioli. Starting 1 " from the end, add about 1 TBS. of filling. Repeat process by adding filling every 2″. Using a pastry brush, brush all edges with egg wash. Cover bottom strip with another strip of similar length. Using a pasta cutter or knife, cut into squares so that filling is in center of the square. If using a pasta cutter/crimper, crimp all sides of the ravioli to seal. If you don't have a pasta cutter, Use your fingers to tightly seal all sides of the ravioli. You can use a fork to crimp edges. Cook the ravioli in salted boiling water for 3-5 minutes (cook time depends on how thin your pasta dough was). The raviolis will float to the top as they cook, but I recommend testing one for doneness. The filling is cooked, so all you need to worry about is how tender you want the pasta. Over medium heat, saute sage in butter. Add cream and reduce by 1/2. Add Parmesan cheese and season to taste with salt and pepper. *You can reduce fat and calories by substituting 1/2 and 1/2 or whole milk, but the sauce will be noticeably less rich. If you'd like to accent the plate with some pumpkin cream sauce, simply combine equal parts of cream sauce with canned pumpkin. You can also add sauteed mushrooms (morrels) to dish to make earthier.

Steps:

• Cook ravioli in large pot of boiling salted water until just tender, about 8 minute Drain well.
• Meanwhile, melt butter in heavy med skillet over med heat. Add pecans and stir until darker and more fragrant, about 3 minute Using slotted spoon, transfer to small bowl. Add shallots and sage to same skillet. Saute about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to about 3/4 cup - about 5 minute.
• Add ravioli to sauce and toss. Season with salt and pepper. Divide between large bowls and sprinkle with pecans and parmesan, adding some fresh sage if you want.