Welcome to your definitive guide to crafting the most delicious lamb and spicy sauce ravioli! Prepare to embark on a culinary journey that bursts with bold flavors and aromatic delights. Whether you're a seasoned chef or a novice in the kitchen, this article will equip you with all the necessary information and guidance to create an exceptional ravioli dish that will tantalize your taste buds and leave your guests in awe. Join us as we delve into the depths of flavors, exploring unique combinations of spices, sauces, and the perfect ratio of lamb to pasta. Discover the secrets to achieving a tender and succulent lamb filling, paired harmoniously with a vibrant and spicy sauce that brings the dish to life. Get ready to unleash your culinary creativity and create a masterpiece that will be etched in your memory as the pinnacle of pasta perfection.
Check out the recipes below so you can choose the best recipe for yourself!
RAVIOLI WITH SPICY SAGE BUTTER
Provided by Giada De Laurentiis
Time 11m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
- In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.
LAMB AND SPICY SAUCE RAVIOLI.
a spicy lamb ravioli infused with herbs
Provided by nathan-folkes
Time 1h15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- for the pasta
- place the flour in a bowl and make a well in the center
- crack the eggs into it mix until smooth add more flour if its too sticky.
- take the pasta dough in each hand and knead.
- you should be left with a strechy elastic dough
- wrap in cling film and leave for 30 mins
- for the mix
- fry the lamb mince in a large frying pan for 10-15 mins until a light brown coluor
- when cooked take off the heat slice the chilli and add to the tomato. then mix with the mince meat add enough so the mince meat is dry but covered completely by he sauce.
- roll out the pasta so its thin
- then cut into 4cm thick strips
- then spoon in i tsp of the meat about 1/4 of the way down then dad water on the edge and fold in half. then cook in boiling water for 2-4 mins.
- remove from heat and leave to cool for a few minuetes before serving on a bed of salad and sweetcorn
LAMB RAVIOLI WITH A ROSEMARY CREAM SAUCE
Steps:
- Filling:
- In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.
- Dough:
- Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
- Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.
- Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.
- Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
- In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.
LAMB RAVIOLI WITH SAGE CREAM SAUCE RECIPE - (1/5)
Provided by á-4200
Number Of Ingredients 11
Steps:
- 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.
LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP
Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.
Provided by ugamuddy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
- To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
- Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
- Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
- Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
- Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g
Tips:
- When making the lamb and spicy sauce filling, be sure to brown the lamb meat well before adding the other ingredients. This will help to develop the flavor of the filling.
- If you don't have a pasta maker, you can use wonton wrappers or egg roll wrappers to make the ravioli. Just be sure to seal the edges well so that the filling doesn't leak out.
- To make the spicy sauce, you can use any type of chili pepper that you like. Just be sure to adjust the amount of pepper to your own taste.
- If you're short on time, you can use a jarred marinara sauce instead of making your own. Just be sure to choose a sauce that is flavorful and spicy.
- Serve the ravioli with a sprinkling of grated Parmesan cheese and a side of garlic bread.
Conclusion:
Lamb and spicy sauce ravioli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender lamb, spicy sauce, and creamy ricotta cheese is sure to please everyone at the table. So next time you're looking for a new and exciting pasta dish to try, give lamb and spicy sauce ravioli a try. You won't be disappointed!
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