Give this traditional favourite a modern twist – and use up those leftovers too – with filling lamb ravioli! This more-ish recipe was developed by Chris Black of Aubergine and Bellevue Cafe.
Serves 4
Soup ingredients:
2kg peeled, chopped organic butternut
2 medium carrots, peeled and chopped
1 onion, finely chopped
2 sprigs fresh rosemary, chopped
1 heaped tablespoon fresh garlic
1 heaped tablespoon freshly grated ginger
1.5l chicken stock
500ml cream
salt and freshly ground black pepper, to taste
Lamb pasta ravioli ingredients:
200g plain flour
2 eggs
3 egg yolks
salt and pepper, to taste
1T olive oil
250g left-over lamb casserole
Directions:
In a 180°C oven, roast butternut for 40 minutes. Saute butternut, carrots, onions, rosemary, garlic and ginger for five minutes until soft. Add chicken stock and cream, and season to taste. Liquidise soup mixture until you reach a smooth consistency.
To make the lamb pasta ravioli: Pile the flour on a flat surface and make a well in the centre. In the centre, pour two whole eggs and only two egg yolks, salt, pepper and a splash of olive oil. Mix together with your hands until you create a ball of dough. Knead for 15 minutes until elastic and springy.
Feed dough through a pasta machine until your pasta fits through the number 5 measurement. Lay out a sheet of pasta and cut into small rectangles.
Cool and shred left-over lamb from a lamb casserole with a fork. Fill one side of each rectangle with lamb casserole mixture. Brush edges with the remaining egg yolk. Close and seal ravioli by pressing down edges with a fork.
Add uncooked ravioli to a pot of boiling water and poach for 4 minutes or until they have risen to the surface of the water. Drain pasta and set aside.
For each portion, serve 2 ravioli along with the butternut soup.
**All ingredients available from Pick n Pay Supermarkets and Hypers KZN
Photo: Dave Macleod/Gameplan Media