Lamb Ravioli with Preserved Lemons
You know those juicy meat parts that are closer to the bones and are usually left aside? Here, we teach you how to make the best of them. We will show you step-by-step how to make a delicious ravioli stuffed with leftover lamb shoulder. Just pair it with some green salad and a fresh cocktail, and you'll be ready to impress your friends at your next lunch! Reserve the lamb shoulder and serve it with your favorite accompaniment, such as rice or creamy polenta.
Place <quantity>360<unit>g</unit></quantity> of all-purpose flour on a clean surface and make a well in the center
Pour <quantity>300<unit>g</unit></quantity> of beaten egg yolk into the well
Incorporate the eggs into the flour by hand, pushing from the edges to the center. Knead until a tight ball can be formed
Stretch cling film over the work surface and drizzle it with olive oil. Rub the top and the bottom of the dough in the oil
Wrap the dough and refrigerate it for 12h to relax the gluten
Preheat the oven to <temperature>160<unit>°C</unit></temperature>
Cover <quantity>3</quantity> lemons with water in a saucepan and bring to a boil over medium heat. Strain the water and repeat this process <quantity>3</quantity> times
Strain the liquid and return the lemons to the saucepan. Add <quantity>1<unit>L</unit></quantity> of water, <quantity>360<unit>g</unit></quantity> of sugar, and <quantity>40<unit>g</unit></quantity> of salt
Add <quantity>2<unit>sprigs</unit></quantity> of rosemary and <quantity>2<unit>sprigs</unit></quantity> of thyme. Boil over medium-high heat until the lemons start to soften
Remove from the heat and cover with plastic wrap. Let the lemons absorb the flavor for at least 3h before using. The preserved lemons are ready
Place <quantity>1</quantity> lamb shoulder in a baking tray and coat it completely with <quantity>½<unit>cup</unit></quantity> of olive oil
Season all sides with salt and espelette pepper powder to taste
Tear <quantity>3</quantity> rosemary sprigs and <quantity>1<unit>bunch</unit></quantity> of thyme. Place them on top and around the lamb
Pour <quantity>1½<unit>cups</unit></quantity> of white wine and <quantity>2<unit>cups</unit></quantity> of water around the lamb
Add <quantity>3</quantity> smashed, unpeeled garlic cloves
Cover the lamb with parchment paper
Cover the baking tray with aluminum foil, making a full seal. Cook the lamb shoulder for 3h30m, until the meat is tender
Remove the lamb from the oven and let it rest for 15m to set the juices. Carefully take off the aluminum foil and the parchment paper
Transfer the lamb shoulder to a cutting board
Cut the meat and use it for another preparation. Reserve the bones
Reserve the meat juices
Pick the meat from the bones and shred it
Cut it into very small pieces and transfer to a plate
Finely chop <quantity>1<unit>tbsp</unit></quantity> of picked parsley
Finely chop <quantity>1<unit>tbsp</unit></quantity> of picked fennel fronds
Cut <quantity>1<unit>tsp</unit></quantity> of the preserved lemons into very small pieces
Season the cut lamb with salt and espelette pepper powder to taste
Add the parsley and fennel
Add the cut preserved lemons
Add <quantity>1<unit>tsp</unit></quantity> of extra virgin olive oil
Add the cooking meat juice, <quantity>1<unit>tbsp</unit></quantity> at a time, and combine until the meat is moist. Reserve
Remove the dough from the refrigerator and unwrap it. Press it with your hands to flatten it slightly
Dust a clean surface and the dough with fine semolina. Roll the dough with a rolling pin to get a rectangle that will fit through a pasta sheeter
Run the dough repeatedly through a pasta sheeter, changing the setting each time, until you can see your fingers through it
Transfer the dough sheet to a clean surface and cut it in half
Dust the surface under one of the sheets with fine semolina. Mark the dough with a round cutter
Add a portion of the lamb filling to each mark, leaving a small ring of dough around it
Spray the filled dough sheet with water and cover with the other sheet. Press the edges to make a seal
Dust with fine semolina and lightly press the top dough with the cutter to mark each ravioli. Be careful not to tear them
Press the top dough with the cutter, making round movements around each filling, to seal each ravioli and remove as much air from inside as possible
Brush off the excess semolina
Fill a large pot with water and salt to taste. Bring to a simmer over medium heat
Cut each ravioli with a ring mold or a ravioli cutter, making sure all the pieces are well sealed. Transfer to a tray
Simmer the ravioli in batches for 2m until cooked but firm. Drain and reserve the cooking water
Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a saucepan over medium heat
Add the juice of <quantity>½</quantity> a lemon
Add <quantity>2<unit>tbsp</unit></quantity> of the pasta cooking water. Simmer and stir to emulsify
Add the cooked ravioli and toss to coat. Turn off the heat
Plate the ravioli and drizzle with the butter sauce to taste
Add black pepper and espelette pepper powder to taste
Finish with grated parmesan to taste. The lamb ravioli with preserved lemons is ready
Enjoy!
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