Tuesday, December 17, 2013

Lamb Stuffed Ravioli with a Creamy Truffle Sauce

A couple of our good friends just got back from a trip to Italy with their pockets stuffed with meat, cheese, truffles and an appetite for pizza and pasta. They were willing to share so we decided to have an "Italian Feast" starting in the late afternoon and going until we drank our weight in wine and gave our love handles love handles by stuffing as much pizza, pasta and tiramisu down our throats. The highlight of the night was lamb stuffed ravioli with a truffle cream sauce. This was the pinnacle of decadence. We made our own pasta dough but if you are not interested in making your own raviloli you would be able to make a ragu and top any type of long noodle.

Lamb Filling

  • 1 lbs ground lamb (I am not big into organic food but I suggest organic or the best quality you can get your paws on)
  • 2 eggs
  • 1/4 cup bread crumbs
  • 2 tsp salt
  • 1/4 cup Parmesan cheese
  1. Brown the lamb in a large skillet.
  2. Allow to cool (5-10 min).
  3. Mix in the remaining ingredients.

 Truffle Sauce

  • 1/2 pound cold butter.
  • 1/4 cup white truffle oil.
  • 1 cup white wine (use good wine so you can drink the rest of the bottle).
  • ~ 1 tbsp minced shallots.
  • ~ 1 tbsp chopped garlic.
  • ground white pepper.
  • salt.
  • 1/2 cup heavy cream.
  • 1 small black truffle.
  • chives.
  1. Chop the garlic and shallots in a food processor.
  2. In a saucepan, combine wine, shallots, garlic, salt and white pepper (use your discretion with the salt and pepper).
  3. Bring to a boil and cook for 3 mins.
  4. Stir in the cream.
  5. Cut the butter into cubes.
  6. Reduce the heat and stir in the butter.
  7. Add to past and garnish with shaved truffle and chives.

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