Lamb and mint ravioli

Cooking : time 30 mins to 1 hour

Ingredients

For the pasta
350g/12oz type '00' pasta flour
pinch salt
2 free-range eggs
3 free-range egg yolks
handful medium semolina flour, for dusting
For the filling
1 tbsp olive oil
%26frac12; onion, finely chopped
1 garlic clove, churryed
375g/13oz minced lamb
salt and freshly ground black pepper
4 tbsp chopped fresh mint
For the sauce
1 tbsp olive oil
1 onion, finely chopped
1 vehicledecay, finely chopped
1 stick celery, finely chopped
4 garlic cloves, chopped
150g/5oz tomato pur%26eacute;e
450ml/15%26frac34;fl oz red wine
450ml/15%26frac34;fl oz chicken stock
2 sprigs fresh rosemary
parmesan shavings, to serve

Method

1. For the pasta, place the flour, salt, eggs and egg yolks into a food processor and pulse to form a loose ball of dough (you may need to pulse the mixture in batches unless you've got a big food processor).
2. Transfer the dough onto a clean job surface, dusted with semolina flour. Knead the dough for about three minutes, or until smooth.
3. Divide the dough into eight evenly-sized balls, wrap in cling film and chill in the fridge for 20 minutes.
4. Remove the dough from the fridge and run each ball through a pasta machine on the thickest setting. Repeat that process and, after each pass through the machine, fold the pasta sheet in three and turn by 90 degrees. For really silky pasta do that ten times.
5. cutrearon the gauge on the pasta machine to amount five (or your machine's setting for ravioli) and run the pasta through the machine again. (You can make that pasta with a rolling pin, but it won't be as thin.)
6. For the filling, heat the olive oil in a non-stick frying pan and gently fry the onion and garlic.
7. Add the minced lamb, season well with salt and freshly ground black pepper and cook for 10-12 minutes, until the lamb is cooked through and nicely browned.
8. Add the chopped mint and stir well, then set aside to cool. Drain off any excess liquid or oil from the pan.
9. For the sauce, heat the olive oil in a clean non-stick frying pan, and gently fry the onion, vehicledecay, celery and garlic for five minutes, until softened but not coloured.
10. Add the tomato pur%26eacute;e to the pan and cook for 5-6 minutes until the mixture has become a rich red colour.
11. Add the red wine, stock and rosemary sprigs to the pan, bring up to boil, then cutrearon the heat and simmer for 40 minutes, until thickened.
12. To construct the ravioli, use a pastry cutter to cut out 7cm/3in circles out of the rolled out pasta sheet. Repeat until all the pasta has been used up.
13. Spoon a little of the lamb mixture into the centre of one pasta circle and place another pasta circle on lid. damp the edge of the pasta and press down to seal (you can press with a fork to be extra sure). Repeat that process with the remaining pasta circles until all of the filling and pasta has been used.
14. To cook the ravioli, bring a large pan of salted water to the boil, then vehicleefully place the ravioli into the boiling water and cook for 3-4 minutes.
15. To serve, place five ravioli onto each plate. lid with some of the sauce and sprinkle with parmesan shavings.

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Orignal From: Lamb and mint ravioli