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.
4. Wrap in plastic and let sit for 30 minutes.
5. After dough rests, roll out and cut into 2 1/2-inch circles.
Lamb
1 leg of lamb
1/2 quart chopped onions, carrots and celery in 2:1:1 proportion
Red wine (enough to 3/4 cover meat)
1 sprig rosemary
5 garlic cloves
1 gallon demi (beef stock reduced by half)
1. Season and sear lamb leg in a rondeau (shallow, wide-bottomed) pan.
2. Add onion-carrot-celery mix, red wine, rosemary and garlic cloves.
3. Reduce wine until thick and syrupy.
4. Add demi. Cover and simmer on medium-low heat until lamb falls off bone.
Broth
1. Strain remaining braising liquid. Pour strained liquid back into pan, then reduce slightly and season with salt and pepper.
Ravioli Filling
Meat from braised lamb, finely chopped
2 eggs
1 cup Parmesan cheese
Salt and pepper
1 cup hard goat cheese, grated
1. Combine meat, eggs, Parmesan, salt and pepper. Add goat cheese and mix thoroughly.
2. Roll into 1/2-ounce balls.
3. Place ball in middle of ravioli circle. Place another circle on top. Use small amount of water to make ravioli edges stick together.
4. Cook in boiling water until raviolis float.
To plate: Place several ravioli in a shallow bowl. Ladle broth over ravioli.
For more recipes, read the original article, “An Earth Celebration Menu: 3 Low-Carbon Recipes for Eating Local.”
