Ravioli with lamb

6 servings

40 minutes

Lamb ravioli is a refined dish that combines the tenderness of Italian cuisine with the rich flavor of lamb. While ravioli are traditionally made with various fillings, this version stands out with its rich meat aroma, fresh cilantro, and delicate blend of spices. The gyoza dough makes them particularly light and silky, while the tomato-cream sauce adds a gentle tang and softness. The dish can be served as a main treat garnished with greens or paired with a light salad. It intertwines the traditions of Italian pasta with Eastern notes of aromatic spices. Such a delicacy will be a true gastronomic find for connoisseurs of deep, rich flavors.

Energy value per serving

• Calories: 814.8
• Proteins: 12.5g
• Fats: 72.4g
• Carbohydrates: 29.9g

Ingredients

• Fresh cilantro (coriander): 6 g
• Mutton: 200 g
• Lamb broth: 770 ml
• Onion: 30 g
• Dough for gyoza dumplings: 300 g
• Chicken egg: 1 pc
• Cherry tomatoes: 300 g
• Fresh thyme: 5 g
• Garlic: 5 clove
• Olive oil: 100 ml
• Butter: 350 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean the lamb meat from excess fat and membranes, pass it through a meat grinder with a fine mesh. Dice the onion into small cubes, chop the cilantro, and mix with the minced meat. Pour 20 ml of broth into the minced meat, season with salt and pepper to taste, and mix everything well.

   Required ingredients:

   • Mutton: 200 g
   • Onion: 30 g
   • Fresh cilantro (coriander): 6 g
   • Lamb broth: 770 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Divide the prepared rice dough for gyoza into circles. Brush a circle of rice dough with lightly beaten egg, place the filling, cover with a second circle, pinch the edges, pushing out excess air. Cut the edges with a shaped cutter.

   Required ingredients:

   • Dough for gyoza dumplings: 300 g
   • Chicken egg: 1 piece
   • Mutton: 200 g

3. Sauté chopped shallots in olive oil in a deep pan with crushed garlic cloves and thyme leaves. Add broth and reduce it to about half its volume.

   Required ingredients:

   • Olive oil: 100 ml
   • Garlic: 5 clove
   • Fresh thyme: 5 g
   • Lamb broth: 770 ml

4. Add halved cherry tomatoes and butter. Evaporate the mixture to a sauce consistency.

   Required ingredients:

   • Cherry tomatoes: 300 g
   • Butter: 350 g

5. While the sauce is being prepared, boil the ravioli in salted boiling water for about 3-4 minutes until cooked and transfer the cooked ravioli to the pan with the sauce to finish cooking together. Season the dish with salt and pepper, place the ravioli on a plate, and drizzle with sauce. You can garnish with sprigs of fresh young cilantro.

   Required ingredients:

   • Dough for gyoza dumplings: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Fresh cilantro (coriander): 6 g