Minced Lamb and Chestnut Ravioli
This dish is an elegant convergence of rustic Italian tradition and rich, autumnal flair. Minced Lamb and Chestnut Ravioli takes inspiration from the hearty, game-forward dishes of Northern Italy, where earthy chestnuts and robust meats are often paired. The combination of tender lamb, sweet roasted chestnuts, and aromatic herbs wrapped in delicate homemade pasta makes this a luxurious treat, perfect for special dinners or elegant gatherings.
Equipment
Rolling pin or pasta machine
Large pot
Slotted spoon
Saute pan
Knife and cutting board
Ravioli cutter or sharp knife
Whisk or fork (for egg wash)
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
Calories: 673kcalCarbohydrates: 58gProtein: 24gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 216mgSodium: 495mgPotassium: 370mgFiber: 2gSugar: 1gVitamin A: 614IUVitamin C: 8mgCalcium: 136mgIron: 5mg
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