October is pasta month, and also the time of year we can all use a food hug. We pulled three of our favorite pasta dishes from our chef mates to get you and your menu in the mood. Warning – may be hunger inducing for some readers.
First up, our resident pasta expert, Chef Ryan Peters of Peters Pasta. He’s done a fair number of #aussome pasta dishes with Aussie beef and lamb, but it’s these ravioli that we’re craving right now. A low and slow braise of bone-in shoulder is the filling, and the braising liquid becomes the unctuous sauce. Little pops of pickled mustard seed and shallot, fresh herbs and lemon zest cut through that delicious richness.
This sexy dish is from our mate and doyenne of Blonde on the Run Catering, Chef Renee Scharoff. Ground lamb gets seasoned with fennel, cumin and garlic and paired with an elementally simple lemon cream sauce. It draws inspiration from a classic southern Italian dish with sausage and broccoli rabe, elevates it with lemon cream and the Aussie lamb. but is tasty on the palate as it is pretty on the plate!
Tiniest but not least are these adorable Kayseri Manti, which are dainty yet flavorful butter-roasted lamb dumplings. Your Turkish grandma would tell you they should be small enough to fit 17 on a teaspoon! Each one is a little pillow of caramelized pasta and lamb filling. Chefs Laura and Sayat Ozyilmaz knock it out of the park serving it atop of bed of urfa chile tomato sauce with a dollop of garlic labneh at Dalida, their celebrated SF restaurant.
For more inspo and tips from our chefs about great lamb pastas, check out this partner article!