American Lamb & Parmesan Ravioli The filling blends ground lamb, caramelized tomato paste, shallots, and a splash of red wine, creating a deep, hearty flavor that pairs beautifully with the creamy tang of Parmesan. Wrapped in tender pasta and simmered briefly in salted water, each ravioli becomes a little pocket of comfort. Tossed in a velvety tomato cream sauce, this dish is a celebration of simple, quality ingredients elevated into something extraordinary.
I’m so grateful to partner with the American Lamb Board to share this recipe. American lamb is raised with care by family farmers and ranchers across the country, bringing incredible flavor while supporting sustainable agriculture. Choosing American lamb means every bite supports local farmers and delivers unmatched quality to your table. Whether you’re making a weekend dinner for family or preparing a special occasion meal, this lamb ravioli with tomato cream sauce is rustic, elegant, and deeply satisfying.
Why This Recipe Works
This American Lamb & Parmesan Ravioli is a true labor of love that pays off in every bite. It combines homemade pasta, a deeply flavorful lamb filling, and a silky tomato cream sauce into a dish that feels both rustic and elegant. Here’s why it stands out every time:
- Rich, Savory Lamb Filling: Ground American lamb is browned with shallots, tomato paste, and a splash of red wine, giving the filling a depth of flavor that’s hearty yet refined, much like with my Herbed American Lamb Meatballs.
- Melted Parmesan Goodness: Parmesan cheese is folded into the lamb mixture, binding everything together and adding a nutty, creamy richness inside every ravioli.
- Delicate Homemade Pasta: Rolling out fresh pasta creates a tender, toothsome bite that dried pasta can’t match—perfectly cradling the filling without overpowering it.
- Velvety Tomato Cream Sauce: A quick simmer of shallots, tomato paste, and heavy cream creates a balanced sauce that’s both silky and bright, coating each ravioli in pure comfort.
- Special Yet Approachable: While the dish feels luxurious, it’s built on simple, fresh ingredients and classic techniques, making it perfect for family dinners, date nights, or holiday gatherings — much like my Simple Seared Baked Salmon topped with Herby Tomato Bruschetta.
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Ingredients
- Ground American Lamb – Rich and flavorful, it forms the heart of the filling, offering depth and savoriness that pairs beautifully with Parmesan.
- Shallots – Sweet and mild, they add a subtle aromatic base to both the lamb filling and the tomato cream sauce.
- Tomato Paste – Caramelizes in the skillet to create concentrated flavor and lends body to both the filling and the sauce.
- Red Wine – Deglazes the pan and adds bold complexity to the lamb mixture, balancing its richness.
- Parmesan Cheese – Shredded and folded into the lamb filling, it melts into the meat to add creaminess, nuttiness, and cohesion.
- Flour & Eggs – The essentials for fresh pasta dough, creating a tender but sturdy wrapper for the lamb filling.
- Heavy Cream – Simmered into the sauce, it gives the tomato base its luscious, velvety texture.
- Salt & Pepper – Simple but essential for seasoning each element of the dish, from the dough to the sauce.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Pasta Dough: On a clean surface, form a well with the flour. Crack in the eggs, add olive oil and a pinch of salt, then whisk with a fork, gradually pulling in flour until a shaggy dough forms.
- Knead and Rest: Knead the dough for about 15 minutes, until smooth and elastic. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- Cook the Filling: In a large skillet over medium heat, warm olive oil. Add ground lamb, diced shallot, and tomato paste. Cook 7–9 minutes, breaking up the lamb, until browned and tomato paste is caramelized. Deglaze with red wine and simmer until fully reduced. Let cool slightly, then stir in Parmesan cheese.
- Roll the Pasta: Divide the rested dough in half. Roll each piece into thin sheets using a rolling pin or pasta machine, dusting with flour as needed.
- Assemble Ravioli: Place small spoonfuls of the cooled lamb filling evenly on one sheet of pasta. Brush lightly with water around each mound, then cover with the second sheet. Press to seal, removing air pockets. Cut into individual ravioli with a knife or pasta cutter.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3–4 minutes, until they float to the surface. Remove gently with a slotted spoon.
- Make the Sauce: In the same skillet, sauté shallot with tomato paste over medium heat until fragrant. Pour in heavy cream, season with salt and pepper, and simmer 3–4 minutes until slightly thickened.
- Finish and Serve: Toss cooked ravioli gently in the tomato cream sauce until coated. Serve immediately with extra Parmesan on top.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Alternatives: Ground American lamb is rich and flavorful, but you can also use ground beef, pork, or chicken for the filling. For a vegetarian version, swap in sautéed mushrooms, ricotta, or spinach.
- Cheese Options: Parmesan adds nutty richness, but Pecorino Romano or Asiago work beautifully too. For a creamier filling, fold in ricotta or mascarpone alongside the lamb.
- Pasta Dough Shortcut: Homemade pasta is worth the effort, but in a pinch, you can use store-bought fresh pasta sheets (like lasagna sheets) to assemble the ravioli quickly.
- Sauce Variations: The tomato cream sauce is silky and balanced, but you can go lighter with a simple marinara or heavier with a lamb ragù. For a fresh twist, try finishing with a drizzle of basil pesto.
- Wine Swaps: Red wine deepens the filling’s flavor, but you can use white wine for a brighter note—or omit it entirely if preferred.
FAQs
How difficult is it to make homemade ravioli?
It’s easier than you think! The pasta dough requires a bit of kneading and resting, but once you get the hang of rolling and sealing, the process is straightforward. Using a pasta machine makes it even simpler, though a rolling pin works too.
Can I use store-bought pasta instead of making it from scratch?
Yes. Fresh lasagna sheets from the grocery store can be cut and used to assemble ravioli if you’re short on time. While homemade pasta gives the best texture, this shortcut still delivers delicious results.
Can I make the ravioli ahead of time?
Definitely. You can assemble the ravioli, place them in a single layer on a baking sheet, and freeze until firm. Transfer to a freezer bag and store for up to 2 months. Cook directly from frozen, adding 1–2 minutes to the boiling time.
How should I store leftovers?
Let the ravioli and sauce cool completely, then store in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or pasta water to loosen the sauce if needed.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
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American Lamb & Parmesan Ravioli in Tomato Cream
Equipment
- Large mixing bowl
- Fork
- Plastic wrap
- Large skillet
- Wooden spoon
- Rolling pin or pasta machine
- Sharp knife or pasta cutter
- Large pot for boiling pasta
- Slotted spoon
Ingredients
Fresh pasta dough
- 1 ¼ cups flour
- 2 eggs
- Pinch of salt
- 1 teaspoon olive oil optional
Lamb filling
- ½ pound ground lamb
- 1 tablespoon olive oil
- 1 medium shallot diced
- 2 tablespoons tomato paste
- Salt and pepper to taste
- ½ cup red wine
- ½ cup shredded Parmesan cheese
Tomato cream sauce
- 1 tablespoon tomato paste
- 1 medium shallot diced
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Make the pasta dough: On a flat surface, pour out the flour and make a well in the center. Add the eggs, olive oil, and a pinch of salt. Using a fork, whisk the eggs and gradually pull in flour until the dough begins to come together.
- Knead: The dough will feel shaggy at first, but keep kneading for about 15 minutes until it becomes smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
- Prepare the filling: While the dough rests, heat 1 tablespoon olive oil in a skillet. Add ground lamb, diced shallot, and tomato paste. Cook for 7–9 minutes until lamb is browned and tomato paste is caramelized. Deglaze with red wine and cook until fully reduced. Transfer to a bowl to cool slightly, then stir in Parmesan cheese.
- Roll the pasta: After resting, divide the dough in half. Roll out into thin sheets using a rolling pin or pasta machine.
- Assemble ravioli: Place small spoonfuls of lamb filling evenly spaced on one sheet of pasta. Brush around the filling with a little water, then top with the second sheet. Press firmly to seal, removing air pockets. Cut into individual ravioli with a sharp knife or pasta cutter.
- Cook ravioli: Bring a large pot of salted water to a boil. Drop ravioli in batches and cook for 3–4 minutes, until they float to the surface. Remove with a slotted spoon.
- Make the sauce: In the same skillet, sauté shallot with tomato paste until fragrant. Stir in heavy cream, season with salt and pepper, and simmer for 3–4 minutes until slightly thickened.
- Finish and serve: Toss the cooked ravioli gently in the tomato cream sauce. Serve warm, garnished with extra Parmesan if desired.
Notes
Ground Lamb
Internal temperature of 160°F