Chef Ryan Peters Braised Aussie Lamb Shoulder Ravioli
- Prep time 1Hr
- Cook time 4Hr
- Technique Sear, Braise
- Meat Lamb
- Cut Shoulder
- Serves 2
Tender braised Aussie lamb shoulder and ricotta are wrapped in colorful homemade ravioli and finished with a rich braising sauce, pickled shallots and fresh herbs.
Ingredients
Aussie Lamb Filling
- 1 bone-in Aussie Lamb Shoulder
- Olive oil
- Salt and pepper
- 2 onions, large diced
- 2 carrots, large diced
- 1 bulb garlic, halved
- 2 cups red wine
- 4 cups lamb or beef stock
- Fresh thyme
- 2 cups ricotta
Fresh Pasta
- 6 cups 00 flour
- 8 eggs
- ½ pint whole milk
- 2 tbsp beet powder
- 1 tbsp blue spirulina
Garnish
- 2 shallots, pickled
- 2 tbsp mustard seeds, pickled
- Fresh mint
- Fresh tarragon
- Fresh oregano
- Butter
- 2 lemons (optional, for finishing)
Method
Make the pasta: Create three wells, each with 2 cups of flour. Add the milk to one and begin mixing, slowly incorporating the flour until a dough forms. Knead for 10 minutes. Blend 4 eggs with the beet powder and proceed as you did with the milk pasta. Again, blend the remaining 4 eggs with the blue spirulina and repeat the process. Set aside to rest.
Prepare the lamb: Add olive oil to the lamb shoulder, then season very well with salt and pepper. Sear very well in a hot pan. Braised meats LOVE a good sear! Once browned, remove the lamb and add the large diced onion, carrot and half a head of garlic. Allow to brown for a few minutes.
Add the red wine and reduce. Add the stock, then return the lamb to the pot with the fresh thyme. Bring to a simmer, then move to a 325°F oven and let braise for 3-4 hours, until very tender.
Once finished, allow the lamb to cool until manageable. Shred the meat, strain the liquid and reduce for the sauce. Combine the tender lamb with the ricotta and set aside as your filling.
Roll out all three pastas and get creative with your design! Go with simple stripes or get more intricate with a lattice design. Once rolled, pipe mounds of filling and cover with another sheet of pasta. Stamp out the ravioli.
Cook in boiling salted water for 2-3 minutes. Remove and add to a pan with the reduced braising liquid. Add butter and season as needed.
Plate the pasta and top with pickled shallots, mustard seeds and fresh herbs. Enjoy immediately!
Tap here to watch the TikTok video by @peterspasta!
