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

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

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
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4630.45 Kcal (19387 kJ)
Calories from fat 3370.88 Kcal
% Daily Value*
Total Fat 374.54g 576%
Cholesterol 705.25mg 235%
Sodium 3487.7mg 145%
Potassium 697.75mg 15%
Total Carbs 216.41g 72%
Sugars 11.51g 46%
Dietary Fiber 10.79g 43%
Protein 106.93g 214%
Vitamin C 9.7mg 16%
Vitamin A 1.5mg 50%
Iron 20.6mg 115%
Calcium 1022.9mg 102%
Amount Per 100 g
Calories 406.53 Kcal (1702 kJ)
Calories from fat 295.94 Kcal
% Daily Value*
Total Fat 32.88g 576%
Cholesterol 61.92mg 235%
Sodium 306.2mg 145%
Potassium 61.26mg 15%
Total Carbs 19g 72%
Sugars 1.01g 46%
Dietary Fiber 0.95g 43%
Protein 9.39g 214%
Vitamin C 0.9mg 16%
Vitamin A 0.1mg 50%
Iron 1.8mg 115%
Calcium 89.8mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 123
    Points
  • 129
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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