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Lamb Ravioli with Sage Cream Sauce


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Rate this recipe 1.7/5 (3 Votes)


  • 1 Medium Leek (white and light green parts only) – finely chopped*
  • 1 Lb. Ground Lamb
  • 1 TBS. Fresh Garlic – finely chopped
  • 1 TBS. Olive Oil
  • Pinch of Cayenne Pepper (optional)
  • 4 – 8 Oz. Goat Cheese (plain)**
  • 4 TBS. Unsalted Butter
  • 2 TBS. Fresh Sage – chopped
  • 1 Cup Heavy Whipping Cream*
  • 1/4 Cup Parmesan Cheese – grated
  • Salt and Pepper



Step 1

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.

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