Lamb Ravioli in Broth

Lessen your meal's carbon footprint with locally souced meat and dairy proudcts, featured in this recipe for lamb ravioli.


| March/April 2009


Lamb Ravioli in Broth 
Serves 8 

Pasta Dough 

1 1/2 cups flour
1/2 teaspoon kosher salt
2 whole eggs
1 egg yolk
1/2 tablespoon water
1/2 tablespoon olive oil

1. Make a mound of flour with a well in the center. Sprinkle salt over flour.

2. Add eggs, yolk, water and oil to well. Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until dough becomes stiff.

3. Knead dough, adding flour as necessary to prevent sticking, until smooth and elastic, about 10 minutes.





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