Lamb Stuffed Ravioli With A Gorgonzola Cream Sauce

By á-170456

Ingredients

• 1 pound lamb stew meat
• Salt to taste
• Freshly-ground black pepper to taste
• 1 quart duck fat
• 3 garlic cloves
• 3 sprigs fresh rosemary
• 1 cup minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh parsley
• 1 pound Basic Pasta (see recipe)
• 2 cups heavy cream
• 1 pound Gorgonzola cheese crumbled
• 1 tablespoon finely-chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Preheat the oven to 300 degrees.

Season the meat with salt and pepper. Place the meat in an oven proof pan and cover with the duck fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender.

Remove from the oven and strain. Reserve the lamb fat for future use. Discard the rosemary. Place the meat in a mixing bowl, and using 2 forks begin to separate the meat into strands. This is called pulling the meat. Stir in 1/4 cup of the reserved lamb fat, shallots, garlic, and parsley. Season with salt and black pepper. If the rillette is not moist enough, add another 1/4 cup of the lamb fat. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks.

Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 3-inch squares. Place a heaping spoonful of the filling in the center of half of the squares. Lightly wet the edges of the pasta squares with water. Place the remaining squares over the filled squares and press the edges together firmly to seal the ravioli completely. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 5 minutes.

For the Sauce: Place the cream in a saucepan, over medium heat. Bring to a simmer. Whisk in the cheese, a little at a time. Season with salt and pepper.

Remove the pasta and drain. Toss the pasta with olive oil and season with salt and pepper. Arrange the ravioli on serving plates. Spoon the sauce over the pasta and garnish with parsley.

This recipe yields 6 servings.