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Lamb Ravioli – JUSTIN Vineyards & Winery

January 3, 2020

Lamb Ravioli – JUSTIN Vineyards & Winery

By Miranda Kertzman – PR & Events Coordinator at JUSTIN Vineyards & Winery

Wine Pairing: JUSTIN 2017 SAVANT

A delicious Lamb Ravioli with JUSTIN’s 2017 SAVANT.  Serving Size: 8

Ravioli Ingredients

 Pasta Dough

17 each Egg Yolks

2T California Extra Olive Oil

2T Milk


3 pounds Lamb Shoulder

2 T Clarified Butter or Canola Oil

6 ea cloves garlic

1 ea Onion (skin removed cut into large quarters)

32oz Lamb Stock (or beef/ veal stock)

350 ML Red wine such as 2017 JUSTIN SAVANT

4T Whole Butter 3T Shallot (minced)

2 T garlic (minced)

2 cups chiffonade rainbow chard (stems removed)

2T Oregano (minced)

3 T Chives (minced)

1.5t+ Harrisa seasoning to taste

TT Kosher Salt

Hubbard Squash Purée

1 cup Squash large dice

1 ea Shallot (julienne)

1 ea garlic clove (julienne)

3 T Butter

¾ cup vegetable stock

Pickle Mulberries

1 cup Sugar

1 cup Water 1

cup Red Wine Vinegar

Sachet of spices (4 peppercorns, 1 cinnamon stick, 1 star anise, 3 cloves) 2 cups Mulberries (or other red dark fruit, no pits or stems)


Step one (Pasta): In a mixer blend eggs, milk, and Olive Oil. Using a dough hook, slowly incorporate the flour until combined. Wrap in plastic wrap at let rest at least 30 minutes. Can be made up to one day ahead.

Step two (Mulberries): In a pot bring sugar, water, red wine vinegar, and spices to a boil; pour on top of berries. Store in refrigerator. Can be stored for several weeks.

Step three (Braise Lamb): Cut lamb into large pieces approximately 2 inches x 2 inches, season with salt. In a large pot or Cocotte, sear the lamb on high heat in clarified butter or canola oil until dark golden brown on all sides. Sauté the onion, garlic until tender. Add wine and cook until alcohol is burned off. Add stock, bring to a simmer on low, and cover. Let cook for 3-4 hours until meat is tender and falling apart when touched. Remove the meat and set aside. Strain the liquid and reserve for sauce.

For Filling: On low heat sweat the garlic and shallot in butter and cook until tender. Add chard and cook until tender. Add the lamb and ¾ cup of braising jus. Add oregano, chives, harissa, and salt. Set aside and cool. *** Alternatively, you can add all the braising liquid, 3 tablespoons of butter.  And toss with freshly made pasta (pappardelle or another shape), serve with pickled mulberries.

Step Four (Squash puree): in a pot over low heat sweat garlic and onion, add squash, cover with stock and simmer until tender.  Blend in blender until smooth and season with salt.  Serve warm.  Can be made several days ahead.

If making Raviolo; roll out pasta into sheets. Egg wash one sheet, place 4 oz balls of lamb mix, and top with other pasta sheets.  Seal the pasta around the lamb, removing any air pockets.  Cut Raviolo out with a ring cutter.  Or make squares and cut with a knife.

In simmering water, cook ravioli gently.  Once Raviolo float to the surface they are done, put in a pan with butter and sea salt.  Serve on top of squash purée with braising jus and garnish with pickled mulberries.

*** Instead of making ravioli, you can serve the braised meat and Jus with freshly cooked pasta, and toss all of the ingredients together.  You can make the squash puree for added creaminess and place on the bottom of a pasta bowl.  Or small dice and sauté with the chard and onions and garlic, toss with the pasta.