Inspired by a classic Parkheuvel dish (ravioli with chicken and lobster) I started making this dish myself. In my dish there is no Bresse chicken and no crayfish, but there is lamb neck. A very tasty variant.
I prepare the lamb neck sous vide. This is the best way to cook the meat. It will be extremely tender.
Ingredients (4 persons)
For the pasta:
- 200 gr. flower (Italian 00)
- 2 eggs
For the filling:
- 250 gr. neck of lamb
- 150 gr. mixed mushrooms
- 2 tbs. ricotta
- spices such as cayenne pepper
For the bisque
- Shells of 2 lobsters
- Carrot
- Fennel
- Celeriac
- Onion
- Fish stock
- Cognac
- Broth
Prepare
Sprinkle the meat with some salt and pepper and pull this vacuum. Bring a pan of water to the boil and place the meat in the boiling water for 30-45 seconds before cooking the meat in the sous vide at 57°C for 24 hours. Read more tips for cooking lamb neck sous vide here. After 24 hours, quickly cool the lamb neck in ice water and refrigerate until needed.
Pour some olive oil into a pan and fry the lobster shells over high heat.
Then add chopped celery, carrot, onion and fennel and let it all fry.
Add the cognac to the mixture and let it evaporate. Then add the fish stock together with the broth. Make sure the armors are submerged. Let it all simmer and reduce gently.
Finely chop the mushrooms and fry them on medium heat. Make sure the moisture evaporates. Add salt and pepper. The mushrooms should be well seasoned.
Let the mushrooms cool. Cut the lamb neck into small cubes and stir into the mushrooms and ricotta. Add some herbs if necessary. The filling may have a spicy taste. Refrigerate the whole thing.
Make the pasta by beating 2 eggs in the food processor. Carefully stir the sifted flour into the eggs and let the mixture knead in the food processor for about 10 minutes. The dough ball should be smooth. Set the dough aside for at least 1 hour. More detailed description for making pasta can be found here.
Translation result star_border When the bisque has reduced, pour the bisque through a very fine sieve. Allow the bisque to reduce even further if necessary.
Ravioli
Knead the dough by hand and run it through the pasta machine attached to the food processor. Make ravioli sheets by flattening egg-sized dough and passing through the largest opening of the pasta maker. Fold the dough and repeat this operation several times until the dough is smooth.
Set the opening of the pasta maker 1 turn smaller and pass the dough through the pasta maker, repeat this until the last number on the pasta maker. Place the sheet of dough on a floured work surface and repeat the same steps to make a second sheet.
Place small mounds of lamb neck mushroom filling on one of the pasta sheets and place the second sheet on top. Press both sheets together and use a ravioli cutter to cut the ravioli out of the sheets of pasta. Count on 3-5 ravioli per person. For a starter I usually do 3-4 ravioli depending on how many courses I serve. Cover the ravioli with foil. Turn them over after 15 minutes so that the underside can also dry. Then turn them over again so that the top is up.
Serve
Heat the plates and heat the bisque.
Place a large pot of water and some salt on the stove and bring to the boil. Cook the ravioli for about 2 minutes. Drain the ravioli and place on plates.
If necessary, froth the bisque and pour it over the ravioli. Serve
Serve with a Viognier.
