Lamb Ravioli with Yogurt, Garlic & Mint of Turkey
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
yogurt, plain
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
water
|
|
| 1 | cup |
chicken broth
|
|
| 4 | cloves |
garlic
minced |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | pound |
ground lamb
lean |
|
| ½ | small |
onions
grated |
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 1 | x |
rice flour
as needed |
*
|
| ¼ | cup |
mint leaves
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
yogurt, plain
|
|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
water
|
|
| 237 | ml |
chicken broth
|
|
| 4 | cloves |
garlic
minced |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 226.8 | g |
ground lamb
lean |
|
| 0.5 | small |
onions
grated |
|
| 45 | ml |
parsley leaves
minced |
|
| 1 | x |
rice flour
as needed |
*
|
| 59 | ml |
mint leaves
coarsely chopped |
*
|
Directions
Place the yogurt in a cheesecloth-lined strainer and let drain for 1 hour.
Dough: While the yogurt is draining, combine the white and whole-wheat flours and ½ teaspoon salt on a work surface.
Make a well in the center.
Mix together the whole egg, yolk and water; pour into the well in the flour.
Using a fork, gradually bring the flour into the well to mix together.
Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes. It will be a rough dough. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
Sauce: Pour the chicken stock into a saucepan and reduce over high heat to ½ cup.
Combine half of the stock, the drained yogurt, garlic and olive oil.
Mix with a wooden spoon until light and creamy. Season with salt and pepper.
Set aside at room temperature.
Filling: Combine the lamb, onion and parsley; season with salt and pepper.
Knead together for 2 minutes; set aside.
Divide the dough into 4 equal pieces.
Cover with an inverted bowl so the dough doesn't dry out.
Lightly dust a work surface and rolling pin with rice flour.
Place one of the dough quarters on the work surface and roll out until you can almost see the outline of your hand through it.
Alternatively, you may use a pasta machine, rolling the dough to approximately 1/16-inch thick.
Cut the dough into 2½-inch squares.
Place a scant ½ teaspoon of the filling in the center of each square.
Lightly mist the squares with a spray bottle filled with water.
Fold each square in half to form a triangle.
Press together to seal edges.
Place the ravioli on a floured baking sheet in a single layer.
Repeat with the remaining dough.
Bring a large pot of salted water to a boil.
Drop the ravioli into the water and simmer for 3 to 5 minutes, stirring occasionally, until the pasta is cooked.
Strain and toss with the remaining reduced chicken stock.
To serve, toss the ravioli with yogurt sauce.
Transfer to a platter and garnish with mint.
