lamb ravioli

Light delicate pasta encases a delicious filling of rosemary seasoned ground lamb and goat cheese. The sauce is a light combination of brown nutty flavored butter, lemon, and fresh sage leave. An ideal dish for a special meal or occasion.&nbsp;

Lamb Ravioli with Brown Butter Sauce

oz lamb (ground)

10.5 oz goat cheese

Rosemary (fresh)

oz frozen spinach (thawed chopped and moisture removed with paper towels.)

olive oil

garlic

tsp Kosher salt

00 flour or bread flour

eggs (** See notes)

butter

lemons (juiced)

Sage leaves

Parmesan cheese

water

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

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.&nbsp;

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.&nbsp;

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.&nbsp;

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

Lamb Goat Cheese Filling

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

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.&nbsp;

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.&nbsp;** See notes

Make the Pasta Dough

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.&nbsp;

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

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.&nbsp;

Butter Sage Sauce

This recipe is exactly what i was looking for as i had leftover boneless leg of lamb I will grind.  Question, do you think i can substitute mint for rosemary?

Love that you broke this process down in easy to understand steps.  It looks amazing and now I feel confident enough to try it!

Oh my goodness! I've never had lamb in ravioli. Between the spinach and goat cheese, I love everything about this ravioli.

Such a decadent treat....and I'll admit, I was intimidated when I first saw this. BUT, I love how you broke it down, step by step. Each part seems totally do-able.  Your photos are fantastic and the tips are super helpful.  Thank you.

I love how you always bring us right to Italy with your recipes!  What a beautiful lamb ravioli.  Now if only my raviolis could look as perfect as yours!!

Love that you tried something new with a traditional ingredient. What better way to use it than with ravioli? My husband and I have a ravioli press and we keep meaning to take it out and make some. Using a brown butter sauce it one of my most favorite ways to enjoy it, too. It coats those fluffy pillows so perfectly, not robbing us of what flavors are packed inside. I'll use marinara for a simple cheese ravioli, but most other raviolis? Butter sauce ALL the say.

These are gorgeous and the filling sounds incredible. I love the use of lamb, an oft underused meat, I thInk! I used to be a pasta maker in my professional life before kids and you've made me miss it! I'll have to dust off (flour off!?) my old tools and make some ravioli sometime soon.

Your descriptions are the best!  I can certainly smell the garlic, rosemary and olive oil warming up through my screen.  I have made ravioli  before and can't wait to try your recipe.  Hubster will be pleased.  Saving this!

You're a girl after my own heart.  I love making my own pasta and ravioli but have never made it with lamb.  John and I are going to love trying this recipe and I love the simplicity in the way you've served it.  That's the true Italian way and a perfect way to showcase all of the amazing ingredients in this recipe!

You had me at the goat cheese and rosemary. And then BOOM you dropped that brown butter sauce on me. DELICIOUS!! What a fantastic dish!!

We love lamb, but I have never tried it in pasta. In fact, I only tried brown butter for the first time in cookies. Where have I been right? I just got a new little ravioli press for Christmas. I think this is the perfect place to see how it works.

I have that same ravioli maker and let me say that it's the BEST ravioli maker. Trust me, I've made ravioli with stamps and with crimping wheels and none of them work as well as this one! This recipe looks like the perfect excuse to pull it out again and get into a pasta groove.

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The most viewed lamb ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lamb Ravioli with Brown Butter Sauc...

The most viewed lamb ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine