Save this recipe for when you want to really wallow in the kitchen with a recipe that is so worth the effort.
Lamb shanks are deeply flavorful and so perfectly unctuous that alone the meat can over power a meal. But in these small delectable bites the lamb is divinely sustainable.
Do take liberties with the filling and the sauce. You can leave the pine nuts out or use another. Change the herb to your liking. Serve with a rich marinara sauce instead of the butter and sage. Make it your own.
I like to start the day before. That way I can "wallow" in the rolling, cutting and filling of the dough and still have energy to enjoy the conversation and company at the serving table.
Braised Lamb Ravioli
Lamb filling ingredients:
1cup hot water
¼ cup dried porcinci mushrooms
3 tablespoons olive oil
2 medium lamb shanks
1 yellow onion, diced
2 celery stalks, diced
4 garlic cloves, crushed
1/2 cup seeded and chopped tomatoes
¾ cup pine nuts
½ cup Parmesan or Romano cheese
¼ cup chopped fresh parsley
salt and pepper to taste
Fresh pasta dough ingredients:
2 1/3 cups 00 tipo flour (or all purpose flour)
1 cup semolina flour (extra for dusting)
4 eggs
2 Tbs. water, plus more as needed
Sauce ingredients:
1 cup unsalted butter
¼ cup chopped fresh sage
salt and pepper to taste.
Optional – reserved braising liquid
Parmesan or Romano cheese for serving (optional)
Directions
Early in the day or the day before:
Place mushrooms in hot water and soak for 20-30 minutes.
In a medium fry pan heat the oil and sear the lamb shanks on all sides.
Place the place the onions, celery, garlic, and tomatoes into a slow cooker. Put lamb on top of the vegetables and then pour the water with the mushrooms over the lamb. Cook 6-10 hours until very tender.
Meanwhile make the pasta dough.
Directions:
In the bowl of an electric mixer fitted with the flat beater, combine the 00tipo and semolina flours. Mix on the lowest speed for 10 to 15 seconds until flours are blended. Beat the eggs together in a separate bowl.
Add the eggs to the flour mixture. Add water by the tablespoonful if needed. When a dough ball has formed stop mixing. Place dough into a plastic bag or a bowl with a tight fitting lid.
Let rest covered for I hour or over night. Let dough come to room temperature before using.
When Lamb is done remove the it from the cooker and strain the braising liquid. If using right away set a side and let come to room temperature. Remove the meat from the bones and dice finely. If using the lamb later then place lamb into a container separate from the liquid and refrigerate both the lamb and juices until ready to use.
In a medium bowl add the diced lamb and just enough of the reserved braising liquid to moisten the meat. Mix in the nuts, parsley, cheese, salt and pepper. Set aside while you roll out the ravioli dough.
Dust 2 or 3 large rimmed baking sheets with cornmeal (you may cover the pans with sheets of parchment first). Set pasta maker to thickest setting; dust lightly with semolina. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (just short of the width of the machine rollers); pass through rollers. Fold dough in halves or thirds to fit and roll again. Do this several times until the dough is smooth. Then repeat without folding, adjusting machine to thinner settings after every pass and dusting with semolina if sticky, until pasta is 1/16" thick (setting 8 on most machines). (Alternatively, you can roll out sheets lengthwise with a rolling pin until 1/16" thick.) Place the rolled sheets of dough on the lined pans.
Assembly
If you have a ravioli form just follow the instructions for filling and sealing. Otherwise; you can cut the rolled out dough into squares or circles with a sharp knife or any 2-1/2 to 3 inch biscuit or cookie cutter.
After ravioli are formed cook right away or sprinkle generously with semolina, cover trays tightly and refrigerate for up to 24 hours.
Sauce
Melt the butter in a sauce pan on a medium heat. Add the sage, salt and pepper and cook until sage is wilted. Alternately you may add the remaining braising liquid to the warmed butter and sage mixture. Stir together until warmed through.
Place the ravioli on a plate, cover with the sauce, sprinkle with cheese and serve.