This is a handmade lamb and chestnut ravioli finished with sage brown butter — a filled pasta that takes real time but feeds four people something genuinely satisfying. The filling is ground lamb cooked with roasted chestnuts, rosemary, and garlic, which gives you a rich, savory pocket that holds up well to the butter sauce. It takes about 1 hour 45 minutes start to finish, so plan it for a weekend when you have the counter space and the patience.
What makes this version work
Two things matter most here. First, the filling must be completely cool before you fill the pasta — warm filling creates steam inside the ravioli, which softens the dough and causes blowouts when you boil them. Spread it on a plate and give it at least 20 minutes in the fridge. Second, roll the dough thin enough that you can see your hand through it (roughly 1mm). Thick pasta walls mean the ravioli needs longer in the water, and by the time the dough is cooked through, the seams are splitting. Thin sheets seal cleanly, cook in 3–4 minutes, and let the filling stay the focus. Everything else in this recipe is forgiving — these two steps are not.
What can go wrong
- Ravioli bursting in the pot: Almost always caused by trapped air. When you press the top sheet down, work from the filling outward to push air toward the edges before sealing. A firm press with your fingertips around each mound is enough.
- Filling too wet: If your lamb releases a lot of fat while browning, drain it before adding the chestnuts. Excess moisture in the filling weakens the pasta seal and makes the inside gummy.
- Pasta dough tearing when rolled: The dough needs the full 30-minute rest — skip it and the gluten fights back. If it keeps tearing, wrap it again and wait another 10 minutes.
- Ravioli sticking together after shaping: Dust the finished pieces generously with flour and keep them in a single layer on a lightly floured tray. Stack them and they fuse together. Skip the garnish of shaved parmesan if you’re feeding a crowd — not worth the extra dish when the butter sauce already carries the flavor.
- Sage butter burning instead of browning: Use medium-low heat and watch the butter closely. The moment it smells nutty and turns amber, pull the pan off the heat and add the sage leaves — residual heat crisps them without scorching the butter.
Minced Lamb and Chestnut Ravioli
Equipment
Ingredients
For the Pasta Dough:
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
3 large eggs - preferably organic
1 tbsp olive oil - extra virgin
For the Filling:
- 1 tbsp olive oil - extra virgin
1 medium green onions (scallions or green shallots) - finely diced
2 cloves garlic - minced
½ lb ground lamb - high quality, ideally from a butcher- ½ cup chestnuts - roasted, chopped finely
1 tsp rosemary - fresh, minced
½ tsp sea salt - or to taste
¼ tsp ground black pepper - freshly cracked
For Serving:
4 tbsp unsalted butter - for sage butter sauce
6 leaves sage - fresh, whole
1 oz parmesan cheese - shaved for garnish
Instructions
- Make the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs, then knead by hand until smooth and elastic (about 10–15 minutes). Wrap dough in plastic and let rest 30 minutes at room temperature.
- Prepare the Filling: In a sauté pan over medium heat, warm the olive oil. Add shallot and garlic; cook until softened and aromatic, about 3–4 minutes. Add minced lamb, cooking until browned. Stir in chestnuts, rosemary, salt, and pepper. Cook another 3 minutes. Let cool completely before using.
- Roll Out the Pasta: Divide dough into quarters. Using a rolling pin or pasta machine, roll each piece into thin sheets (setting 6 on a pasta machine). Lightly flour to prevent sticking.
- Fill the Ravioli: Place teaspoon-sized mounds of the lamb-chestnut filling 1 inch apart on a pasta sheet. Dampen the edges with water, top with a second sheet, and press around each mound to seal. Cut into squares using a ravioli cutter or knife. Seal edges firmly.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Drop ravioli in batches and cook for 3–4 minutes, or until they float and look slightly translucent at the edges.
- Make the Sage Butter: While ravioli cook, melt butter over medium-low heat. Add sage leaves and fry until crispy and fragrant, about 2 minutes. Remove from heat.
- Plate and Serve: Toss drained ravioli gently in sage butter. Plate neatly and drizzle with remaining butter from pan. Garnish with shaved parmesan and extra fried sage leaves if desired.
Notes
Chef’s Tips:
- If chestnuts are unavailable, substitute with finely chopped roasted hazelnuts for a similar earthiness.
- Be sure the filling is fully cooled before assembling ravioli to prevent tearing the pasta.
- To save time, pasta dough and filling can be made a day ahead and refrigerated.
- Freeze any extra uncooked ravioli for up to a month.
Nutrition
Your questions, answered
Can I make the ravioli ahead of time?
Yes — you can shape and refrigerate them uncovered on a floured tray for up to 4 hours before cooking. Beyond that, the pasta starts to absorb moisture from the filling and gets sticky or tears; if you need more lead time, freeze them in a single layer and cook straight from frozen, adding 2 extra minutes to the boil.
Can I use pre-cooked packaged chestnuts instead of roasting my own?
Packaged cooked chestnuts work fine and save real time — just make sure they are unsweetened. Chop them finely so the filling holds together and doesn’t create lumpy pockets that stretch the pasta.
How do I know the lamb filling is cooked safely?
Ground lamb needs to reach an internal temperature of 160°F (71°C) — use an instant-read thermometer in the pan if you want to be sure. At that temperature the meat will be fully browned with no pink remaining, which is also a reliable visual check for a small batch like this.
More mince recipes to try
- Savory Lamb Rosemary Pies
- Spiced Lamb Pumpkin Dumplings
- Spicy Calabrian Lamb Ragù
- Beef Ricotta Lasagna Rolls
