Cheese-filled Pasta with Lamb

Average: 0 (0 votes)
(0 votes)
Cheese-filled Pasta with Lamb
share Share
bookmark_border Copy URL
30 min.
ready in 1 hr 10 min.
Ready in


For the dough
2 cups flour
3 eggs
2 Tbsps olive oil
flour (for the work surface)
For the filling
1 carrot (grated)
2 cups sheep cheese (crumbled)
1 garlic clove (crushed)
1 Tbsp Pine nuts (chopped)
½ bunch fresh parsley (chopped)
½ bunch fresh mint (chopped)
2 Tbsps natural Yogurt
ground paprika
For the sauce
2 garlic cloves (crushed)
1.333 cups natural Yogurt
3.333 cups minced lamb
1 Tbsp olive oil
1 bunch scallions (cut into rings)
2 Tbsps fresh parsley (chopped)
How healthy are the main ingredients?
Yogurtolive oilPine nutsparsleymintolive oil

Preparation steps

Mix together all the dough ingredients, shape into a ball, wrap in cling-film and chilli for 30 min. If the dough is too dry add a little water.
For the filling, mix together the carrots and the cheese. Add the garlic, pine nuts, herbs and the yogurt. Season with ground white pepper and paprika. For the sauce, mix together the garlic and the yogurt.
Roll out the dough on a floured work surface as thinly as possible and cut into 4 cm squares. Place half a tsp of the filling onto each square. Bring the corners of the square together over the filling and press firmly together.
Fry the meat in hot oil and add the spring onions and the parsley. Stir in half the garlic-yogurt mixture and season with salt and paprika. Simmer on a medium temperature for 2 min and then remove from the heat.
Bring a pot of salted water to the boil and cook the ravioli for 4 min. Remove from the water with a draining spoon and arrange on preheated plates. Add the sauce and garnish with mint leaves. Serve with the remaining yogurt on the side.