Lamb Ravioli with Brown Butter Sauce

Step 1

In a large sauce pan sauté the garlic and rosemary until they seasoning releases aroma and flavor.

Step 2

Add the ground lamb to the pan. Salt and pepper the meat. Brown the meat breaking up the chunks with a wooden spoon. Once the meat is browned, remove it from the pan discarding any of the juice in the pan.

Step 3

Let the meat cool slightly and put it in the bowl of the food processor. Add the spinach and pulse several times to make sure all the ingredients are mixed.

Step 4

Scrape the meat filling into a bowl and mix in the goat cheese. A warm filling makes the cheese easier to mix with the filling.

Step 5

If not using right away, refrigerate. When you're ready to use the meat-cheese filling, make sure to warm it up.

Step 6

In the bowl of a food processor mix the flour and salt.

Step 7

Add the eggs one at a time along with the olive oil. This goes quickly and if the dough is dry, you may need 1 Tablespoon of water.

Step 8

Let the dough rest for 30 minutes. You'll cut the dough in fourths. Follow the step by step directions as in the Beef Cheese Ravioli recipe. ** See notes

Step 9

While the ravioli cook, melt butter in a large saute pan or heavy skillet and continue cooking until golden brown color (noisette) appears in the thinest liquid of the butter.

Step 10

Continue to stir and once you reach the golden brown color remove the skillet from heat and add the sage leaves.

Step 11

Add lemon juice and set aside. Gently pour the drained ravioli into the sauce pan and return to heat. Add the cheese and a little of the reserved boiling water and toss to coat. Serve Immediately.