Bourne Supremacy, The"
Still on the Lamb Raviolis
Just because Jason Bourne is on the run doesn't mean you have to be. All you need is one bite of Claud's delicious "Still On the Lamb Ravioli" to stop you in you tracks.
For the fresh pasta:
For the lamb filling:
- 3 1/2 cups all-purpose flour (or Italian "00" flour if you can get it)
- 5 large eggs
- Ice water, as needed
For the Lemon-Tomato sauce:
- Olive oil, as needed
- 1 pound ground lamb
- 1/2 cup finely chopped shallots
- 2 teaspoons minced garlic
- 4 tablespoons grated Parmesan cheese
- 1 cup bread crumbs
- 1/4 cup toasted pine nuts
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh parsley
- 1/4 teaspoons cayenne pepper
- sea salt and fresh ground pepper to taste
- 2 cups chicken broth
- 1-15 ounce can crushed tomatoes
- Zest and Juice of 1 or 2 lemons to taste
- 1/2 teaspoon red pepper flakes
- salt and freshly ground black pepper
Make the Fresh Pasta: Place flour and salt in food processor. Turn on machine and add the eggs in a slow, steady stream. Continue processing until dough just begins to form a rough ball. Add a touch of water only if the dough hasn't begun to come together and still looks dry. Stop processor and feel the dough, it should hold together well but not be sticky. Transfer to a lightly floured surface and knead by hand another 5 minutes, until supple and smooth. Wrap with plastic and let rest at room temperature 30 minutes to an hour before rolling out.
Make the Filling: Brown ground lamb in olive oil over medium heat until cooked through, about 10 minutes. Season lightly with salt and pepper; scrape into a large mixing bowl and set aside.
Using the same skillet on medium heat, add the olive oil, shallots and garlic and cook 5 minutes, stirring often. Combine the shallots and garlic with the browned lamb and then add the remaining filling ingredients. Season the mixture to taste with salt and pepper and set aside until cool.
Make the Sauce: Combine all ingredients in a medium saucepan, season to taste and simmer.
Fill the Ravioli: Divide pasta dough into four equal parts, flatten by hand and then roll as thinly as possible either with a rolling pin (good luck) or more easily, through the second thinnest setting on a hand-cranked pasta machine - a standard hand-cranked pasta machine produces a sheet about 4" wide and 12" long. Dust the pasta sheets with a little flour if they become too sticky to handle. Use an aspic cutter or empty soup can to cut pasta into 3 1/2” inch rounds and cover with a kitchen towel until filling with the cheese mixture. (Note: Use the dough rounds as soon as possible to prevent the pasta from drying out and cracking.)
Place 1-2 teaspoons of filling in the center of each pasta round. Fold over to form a half moon shape and press firmly around the seams with fingertips or the tines of a fork to seal; transferring each to a floured sheet pan as you work.
Cook the Ravioli: In a large pot, bring 6 quarts of water to a rapid boil; add 2 tablespoons salt. Cook ravioli about 4 minutes (until they float to the top and the doubled edges are cooked al dente). Remove from the water with a strainer or slotted spoon, drain well and then slip into the saucepan with the lemon-tomato sauce. Serve immediately on warmed plates with grated parmesan and garnish with a rosemary sprig and some lemon zest.