Recipe: Lamb and Mint Ravioli

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  • For the pasta
  • 350g/12oz type '00' pasta flour
  • pinch salt
  • 2 free-range eggs
  • 3 free-range egg yolks
  • handful medium semolina flour, for dusting
  • For the filling
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 375g/13oz minced lamb
  • salt and freshly ground black pepper
  • 4 tbsp chopped fresh mint
  • For the sauce
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 4 garlic cloves, chopped
  • 150g/5oz tomato purée
  • 450ml/15¾fl oz red wine
  • 450ml/15¾fl oz chicken stock
  • 2 sprigs fresh rosemary
  • parmesan shavings, to serve


  • For the pasta, place the flour, salt, eggs and egg yolks into a food processor and pulse to form a loose ball of dough (you may need to pulse the mixture in batches unless you've got a big food processor).
  • Transfer the dough onto a clean work surface, dusted with semolina flour.
  • Knead the dough for about three minutes, or until smooth.
  • Divide the dough into eight evenly-sized balls, wrap in cling film and chill in the fridge for 20 minutes.
  • Remove the dough from the fridge and run each ball through a pasta machine on the thickest setting.
  • Repeat this process and, after each pass through the machine, fold the pasta sheet in three and turn by 90degrees.
  • For really silky pasta do this ten times.
  • Reduce the gauge on the pasta machine to number five (or your machine's setting for ravioli) and run the pasta through the machine again. (You can make this pasta with a rolling pin, but it won't be as thin.)
  • For the filling, heat the olive oil in a non-stick frying pan and gently fry the onion and garlic.
  • Add the minced lamb, season well with salt and freshly ground black pepper and cook for 10-12 minutes, until the lamb is cooked through and nicely browned.
  • Add the chopped mint and stir well, then set aside to cool. Drain off any excess liquid or oil from the pan.
  • For the sauce, heat the olive oil in a clean non-stick frying pan, and gently fry the onion, carrot, celery and garlic for five minutes, until softened but not coloured.
  • Add the tomato purée to the pan and cook for 5-6 minutes until the mixture has become a rich red colour.
  • Add the red wine, stock and rosemary sprigs to the pan, bring up to boil, then reduce the heat and simmer for 40 minutes, until thickened.
  • To construct the ravioli, use a pastry cutter to cut out 7cm/3in circles out of the rolled out pasta sheet.
  • Repeat until all the pasta has been used up.
  • Spoon a little of the lamb mixture into the centre of one pasta circle and place another pasta circle on top.
  • Wet the edge of the pasta and press down to seal (you can press with a fork to be extra sure).
  • Repeat this process with the remaining pasta circles until all of the filling and pasta has been used.
  • To cook the ravioli, bring a large pan of salted water to the boil, then carefully place the ravioli into the boiling water and cook for 3-4 minutes.
  • To serve, place five ravioli onto each plate. Top with some of the sauce and sprinkle with parmesan shavings.


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