Ravioli with Lamb

Ingredients

• Ground coriander 0 oz
• Lamb 5 oz
• Lamb 25 fl oz
• Onion 0 oz
• Gyoza dough 10 oz
• Chicken Egg 1 piece
• Marinated cherries 10 oz
• Thyme 0 oz
• Garlic 5 cloves
• Olive Oil 5 fl oz
• Butter 10 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Trim excess fat and membranes from the lamb meat and pass it through a meat grinder with a fine plate. Finely dice the onion, chop the cilantro, and mix them with the minced meat. Add 20 ml of broth to the mixture, season with salt and pepper to taste, and mix everything well.

Step 2

Divide the prepared rice dough for the gyoza into circles. Brush a circle of rice dough with lightly beaten egg, place the filling on it, cover with a second circle, and pinch the edges while pushing out any excess air. Trim the edges with a decorative cutter.

Step 3

Sauté the finely diced shallots in a deep skillet with olive oil, along with crushed garlic cloves and thyme leaves. Add the broth and reduce it by about half.

Step 4

Add halved cherry tomatoes and butter. Cook the mixture until it reduces to a sauce-like consistency.

Step 5

While the sauce is cooking, boil the ravioli in salted boiling water for about 3-4 minutes until cooked, then transfer the cooked ravioli to the skillet with the sauce so that everything finishes cooking together. Season the dish with salt and pepper to taste, plate the ravioli, and drizzle with the sauce. You can garnish with sprigs of fresh young cilantro.