American Lamb & Parmesan Ravioli in Tomato Cream
Tender sheets of homemade pasta give way to a filling that’s rich yet refined, where American lamb adds depth and warmth while Parmesan lends a subtle nutty creaminess. The tomato cream sauce ties everything together with just the right balance of brightness and silkiness, ensuring every bite feels both indulgent and perfectly balanced. This is the kind of dish that turns an ordinary night into a special memory, with flavors that linger long after the last forkful.
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
Note: USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
Ground Lamb
Internal temperature of 160°F