Sage, Lamb, and Ricotta Ravioli with Sun Dried Tomato Pesto

The Kiwi and I are currently somewhere in the Sahara desert riding camels. {Clearly, I scheduled this to post.} If you want to keep up with our adventures be sure you’re following us on Instagram and Twitter.

Remember last week when I talked about making my own pasta? I mentioned that it all started because I was dreaming about ravioli. This, my friends, was the ravioli I was dreaming of.

It all started simple enough, flavors started building, and soon here was this idea. And it wouldn’t leave my mind, obsessive. I had to make it. So I did…

It’s earthy, it’s flavorful, and most importantly incredibly satisfying.

Sage, Lamb, and Ricotta Ravioli with Sun Dried Tomato Pesto from Kiwi+Peach

The Pasta
whole wheat pasta dough {I substituted 2 tbsp of the water for fresh pumpkin puree.}

The Stuffing
1/4 of a medium onion
4 ounces {125 grams} ground lamb
1 Tbsp sage
pinch of salt and pepper
1/3 cup walnuts, shelled
1/2 cup ricotta cheese

The Pesto
1/2 cup sun dried tomatoes
1/3 cup walnuts, shelled
2 cloves of garlic
1 tsp lemon juice
pinch of sugar, salt, and pepper
1/3 cup olive oil

Before you get started on the stuffing and the pesto, roll out your pasta dough and go ahead and punch out your ravioli bases and tops. This will make your life a lot easier later. You can just set them to the side for later.

Start heating a pan on medium heat. Go ahead and dice up your onion {the smaller the pieces the better} and when the pan is hot toss them in there. Let them cook for about 5 minutes or until they’re soft and translucent. Add the lamb, using a spoon to break it up into small bits, and then sprinkle it with sage, salt and pepper. Cook for about 7-8 more minutes or until the lamb looks completely cooked. When it’s finished, transfer the mixture to a small mixing bowl.

While the onions and lamb are cooking, shell the walnuts. All in all I used about 12 walnuts. Break out the food processor and grind half of the shelled nuts {1/3 cup} into a meal and add them to the small mixing bowl. Add the ricotta cheese to the mixing bowl as well and then give the whole thing a good stir.

Boil your jug and start heating a large pot on medium high heat. Add the water to the pot and salt the water well.

Grab your ravioli dough and spoon a generous tablespoon of the stuffing onto each of the bases. Cover each base with a top and press the sides together with either your fingers or a fork. Once the water has returned to a boil, drop your raviolis in and let them cook for a quick minute. You’l know they’re finished when they start to float to the top. Drain the water and set the finished ravioli to the side because we need to make the pesto.

Combine all of the ingredients for the pesto in the food processor and grind it until you like the consistency {about 45 seconds on high for me}.

You’re finished. Plate it up and enjoy!

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