October 17, 2012

Lamb Sausage Ravioli with Peas and Mint

Recipe from Sur la Table cooking class. Lamb and mint are a classic flavor combination. It is a fresh, yet rich flavor.
Yield: 4 servings

INGREDIENTS
  • ½ Tbsp. Kosher salt
  • ½ pound shelled sweet peas, frozen
  • 1 cup mint leaves
  • ¾ cup Parmesan cheese
  • ¼ cup heavy cream
  • Freshly ground pepper, to taste
  • ½ pound spicy lamb sausage, cut into ½ inch chunks (*if lamb is difficult to find, you can substitute Cajun Pork Sausage)
  • 1 recipe Basic Pasta Dough* (click here for the recipe and scroll toward the bottom) 
  • 1 recipe Basic Tomato Sauce* (click here for the recipe and scroll toward the bottom)
DIRECTIONS
  1. Bring a large pot of water to a boil and add salt. In 2 medium sized bowls, prepare ice baths and set aside.
  2. Submerge the peas into the boiling water and cook until the peas are bright green and tender (about 1-2 minutes). Remove the peas with a slotted spoon and plunge them into the ice bath to cool. Once the peas have cooled, remove them from the ice bath and allow them to dry on a plate lined with paper towels.
  3. Using the same water, blanch the mint leaves for 10-15 seconds and transfer immediately to an ice bath. Drain well.
  4. In a food processor bowl, combine the peas, mint, half cup of Parmesan cheese, and heavy cream. Taste and adjust seasoning with salt and pepper, and pulse to form a paste.
DIRECTIONS: To Make Ravioli
  1. Roll out the Basic Pasta Dough to desired thickness. Cut the pasta sheets into 3-inch squares. Place 1 Tbsp. of the pea filling on each square and fold over to form rectangles. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed.
DIRECTIONS: To Make Sauce
  1. In a medium saucepan over medium heat, bring the tomato sauce to a boil. Add the sausage and reduce heat to a simmer; cook until the sausage is tender (about 45 minutes), skimming off the fat as it is rendered from the meat. Remove sauce from the heat and allow to cool for 5 minutes. Using an immersion blender, puree the sauce until smooth. Transfer to a large skillet, taste, and adjust seasoning with salt and pepper. Keep sauce warm.
  2. Bring a large pot of salted water to a boil. Cook the ravioli until al dente and the filling is cooked through (about 3-4 minutes). Using a slotted spoon, remove the ravioli from the pot and transfer to the skillet with sauce; toss gently over high heat for 1 minute.
To Serve:
  1. Divide the ravioli between the warm serving bowls. Grate the Parmesan cheese over the ravioli and serve immediately. Enjoy :)






Yum!




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