Homemade Lime Valley Mill Lamb Ravioli

The incredible Allyson Brian of the Lime Valley Mill shared this recipe with me, and it’s a drop-dead winner.  Allyson and her henchmen (henchpersons?) appear yearly at the Landis Valley Herb & Garden Faire, and this year (2012) is no exception.  Thanks, Allyson, and Mangia!

Lamb rav   Lam rav 2

Ingredients – 

The Pasta:

220 grams all-purpose white or whole-wheat flour (1 3/4 cups)

2 Lime Valley Mill eggs

4 tablespoons melted butter

The Filling:

3/4lb Lime Valley Mill Lamb (Chops, Steaks, Ground, Leftover Roast Meat, etc)

1/3-1/2lb Lime Valley Mill Cooking Greens (Kale, Swiss Chard, Collards, Spinach, Mustard Greens or any combination of)

2 Tablespoon Extra Virgin Olive Oil

1/2 Cup Chicken Stock

1 Teaspoon Lime Valley Mill Rosemary

2 Cloves Lime Valley Mill Garlic

Salt & Pepper to taste



On a clean countertop, create a mound with the flour, hollowing out the center. Crack the eggs into the mound’s center and then work together with your hands. Knead for about 10 minutes or until the pasta dough is thoroughly mixed and a uniform yellowish color. Add a small drop of water (a little goes a long way) if the dough becomes too dry. If too sticky, add a sprinkle of flour and work some more. Dough should have a small bounce-back elastic effect when you press it down flat. Put dough, covered, into the refrigerator for 10 minutes.

In a large pan, add olive oil on medium heat. Add garlic and lamb and lightly brown without thoroughly cooking the meat. Add cooking greens and let wilt. Reduce heat to low, and add chicken stock, rosemary and salt to taste. Let simmer for about 5 minutes or until meat is medium (pink), then turn off the heat. Add all of the contents (saving some juice to serve later) into a blender or food processor and mince the filling until it is fine enough to shape into patties in your hand.

When ready, remove dough from refrigerator and roll the dough in portions until the pasta is thin enough for you to just be able to see your hand through, about 1/8-inch thick.  If you’re using a pasta making machine, roll thedough down to 2-thickness. Generally, you should start at 7-thickness and work your way down in 1-thickness increments. Cut the dough into 2 1/2 inch squares or circles.

Place a spoonful of filling in the center of half the pasta pieces. Brush the edges with melted butter and place the remaining squares on top. Seal the edges by pressing them with a fork. If they are not sealed well, the filling will escape when they are cooked.

Bring a large pot of salted water to a boil. Add the ravioli a few at a time, make sure not to crowd the pot. Cook for 3-5 mins, until the ravioli floats and changes to a whiter color. Drain. Serve with butter, the leftover juices from the filling cooking and freshly grated Parmesan cheese.

Or, deglaze the pan you used for the filling with a few tablespoons of chicken stock, then add 2 tablespoons butter and 2 tablespoons all-purpose flour, stir until combined, then add 1 1/2 cups more stock, and simmer until the sauce thickens.  Serve with this white sauce and freshly grated Parmesan.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 9, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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