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Receta Lamb Stuffed Ravioli With A Gorgonzola Cream Sauce

Name: Lamb Stuffed Ravioli With A Gorgonzola Cream Sauce
Ingredients: 1 lb lamb stew meat Salt to taste Freshly-grnd black pepper to taste; 1 quart duck fat; 3 x garlic cloves; 3 sprg fresh rosemary; 1 c. chopped shallots; 1 tsp chopped garlic; 1 Tbsp. minced fresh parsley; 1 lb Basic Pasta (see recipe); 2 c. heavy cream; 1 lb Gorgonzola cheese crumbled; 1 Tbsp. finely-minced fresh parsley

de Global Cookbook

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Ingredientes

1 lb lamb stew meat Salt to taste Freshly-grnd black pepper to taste
1 quart duck fat
3 x garlic cloves
3 sprg fresh rosemary
1 c. chopped shallots
1 tsp chopped garlic
1 Tbsp. minced fresh parsley
1 lb Basic Pasta (see recipe)
2 c. heavy cream
1 lb Gorgonzola cheese crumbled
1 Tbsp. finely-minced fresh parsley

Direcciones

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 in 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 hrs or possibly till the meat is very tender.
Remove from the oven and strain. Reserve the lamb fat for future use. Throw away 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 c. of the reserved lamb fat, shallots, garlic, and parsley. Season with salt and black pepper. If the rillette is not moist sufficient, add in another 1/4 c. 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 in the pasta and cook till tender, about 4 to 5 min.
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 extra virgin 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.