Lamb Stuffed Ravioli with a Gorgonzola Cream Sauce (Emeril Lagasse) Recipe

Directions:

1. Preheat the oven to 300 degrees F. Season the meat with salt and pepper. Place the meat in an oven proof pan and cover with the duck fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the lamb fat for future use. Discard the rosemary. Place the meat in a mixing bowl, and using 2forks begin to separate the meat into strands. **This is called pulling the meat. Stir in 1/4 cup of the reserved lamb fat, shallots, garlic, and parsley. Season with salt and black pepper. **If the rillette is not moist enough, add another 1/4 cup of the lamb fat. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks.
2. Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 3-inch squares. Place a heaping spoonful of the filling in the center of half of the squares. Lightly wet the edges of the pasta squares with water. Place the remaining squares over the filled squares and press the edges together firmly to seal the ravioli completely. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 5 minutes.
3. For the Sauce: Place the cream in a saucepan, over medium heat. Bring to a simmer. Whisk in the cheese, a little at a time. Season with salt and pepper. Remove the pasta and drain. Toss the pasta with olive oil and season with salt and pepper. Arrange the ravioli on serving plates. Spoon the sauce over the pasta and garnish with parsley. Yield: 6 servings
4. BASIC PASTA
5. Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a well in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2-inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. Bring a pot of salt water to a boil. Add the pasta and cook for about 3 to 4 minutes or until the pasta is tender. Drain and toss the pasta with olive oil, salt and pepper. Serve warm. Yield: 1 pound of pasta/4 servings