Lamb Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the lamb filling
- 500 grams Leg of lamb (boneless)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch cinnamon
- 1 small onion
- 300 milliliters lamb stock
- For the ravioli
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 2 tsps olive oil
- 1 pinch salt
- 1 pinch Nutmeg
- Pastry flour (to dust work surface)
Preparation steps
Preheat oven to 180°C (approximately 350°F). For the lamb filling, rinse meat and pat dry. Rub meat with oil and season with salt, pepper and cinnamon. Place meat with 200 ml (approximately 1 cup) stock in a roasting pan. Peel onion and place in pan with meat. Roast meat about 1.5 hours, basting occasionally. Add more stock to pan if necessary.
For the ravioli, mix flour, eggs, egg yolks, olive oil, salt and nutmeg and knead to a firm dough. Add 1-2 tablespoons flour or water if necessary to achieve proper consistency. Knead dough vigorously about 10 minutes, then wrap in plastic wrap and let rest about 30 minutes.
Remove meat from oven, let cool slightly and cut into small pieces. For the sauce, heat roasting pan on stovetop, add broth to pan and simmer to loosen browned bits. Boil sauce down to reduce by about half, season with salt and pepper and stir meat back into pan.
Thinly roll out dough on a floured surface or process with a pasta machine. Cut 24 circles about 8 cm diameter from dough. To assemble ravioli, spoon scoops of meat filling with as little liquid as possible onto half the pasta circles. Top filling with remaining circles and pinch edges firmly to seal. Boil ravioli in salted water until they float to the surface, 2-5 minutes. Lift ravioli from water with a slotted spoon and drizzle with remaining sauce. Serve ravioli with mashed zucchini potatoes, if desired.
