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

  • 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)
  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.
  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 :)


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