Beetroot Ravioli filled with Minced Lamb
For this dish we used 2 balls of previously made .
We made 2 fillings. We blitzed together spring onions, garlic,
ginger and a red and a green chilli (seeds as well). We browned
off some minced lamb with some of the mixture and set it aside
to cool. We also mixed some Dolcelatte cheese with the chilli
mixture for our other filling. Meanwhile we made a tomato sauce
using passata, finely chopped onion and some fresh herbs and let
it reduce.
  
We then rolled out the pasta dough and cut it into large strips
for the ravioli. We put a teaspoon of the mixtures on one strip
then folded over the other strip before cutting out the ravioli
shapes.
  
There was a bit of the lamb mixture and the cheese mixture left,
so we added them to the tomato sauce for extra richness! We then
cooked the ravioli for about 8 mins in salted boiling water. And
served it with more fresh herbs (basil, parsley & mint) and
a good helping of the sauce.
|
