27 February 2010 – Ravioli with lamb and herbs

The Pasta Bible still has treasures for us to unearth. This was an excellent ravioli, which for some reason we have never made before.

You sautee garlic and onion till soft, then add finely chopped lamb and brown, stir in lamb broth and cook 20 minutes, then add sage, rosemary and thyme, and cool. That is the filling. We use Paul Bertolli’s simple pasta recipe – 1 c. flour, 1 egg, no more water than is absolutely necessary – and roll to a ‘6’ on our pasta maker. The ravioli are topped with grated parmesan and black olives – I used pitted Nicoise b/c we had them, and they were great. Broccoli, steamed, then reheated in melted butter (and salted) on the side.

The wine was the feature. This was “Christmas in February”, an ongoing gift from D that gives us an exceptionally good wine once a month for dinner. We found a Gigondas at the Bowl today, and bought it b/c it was imported by Grape Expectations, whose taste we have found to be extraordinary – always good values, excellent wines.

This entry was posted in Pasta-centered and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.