Ground Lamb Ravioli

Scott Mason, Ketchum Grill

Ground Lamb Ravioli Noodle Dough

• 1 lb. high gluten flour (or bread flour) can add fresh herbs to flavor, if desired
• 6 eggs
• 1 TBSP olive oil
• 1 pinch kosher salt
• touch of water if necessary

Mix together into ball and allow to rest at least 1 hour before rolling into noodles or ravioli. Using a pasta machine or heavy rolling pin…roll thin. Use back of knife to lay out a grid for the filling (3x3). Place top layer of dough, use a round cutter (not cutting side) to shape ravioli filling area. Seal with egg wash. Cook in boiling water for 4-5 minutes. Put in pasta sauce.

Ground Lamb Filling

• Ground lamb
• Salt to taste
• Shallots
• 2 eggs
• fresh sage

Mix together and place spoonful in each 3x3 area of dough. Following instructions above.

For a nice sauce, combine shallots, garlic and wine.

This Lamb Recipe is perfect with our:

All-Natural and Organic Ground Lamb Meat