Lamb Soup with Garlic and Ricotta Ravioli Recipe
This ravioli recipe from Giorgio and Gian Petro matches a meaty lamb broth with creamy ravioli parcels, stuffed with a fragrant wild garlic and ricotta mix.
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Cooking tools:
- Pasta machine
- Piping bag
- Cutting board
- Chef's knife
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Colander
- Ladle
- Spoon
- Measuring cup
- Plastic wrap
- Stove
- Freezer
- Cutter
- Rolling pin
- Slotted spoon
- Plate
- Serving bowl
- Kitchen timer
- Whisk
- Fork
- Spatula
- Pan
- Oven
Ingredients
- 10 egg yolks
- 250g of stone ground white flour
- 1 potato, small
- 200g of wild garlic, leaves only
- 500g of ricotta, cow's
- salt to taste
- pepper to taste
- extra virgin olive oil
- 1 lamb shoulder, boned out
- 150ml of white wine
- 150ml of brandy
- 1l vegetable stock
- 30g of butter
- 1/4 lemon, juiced
- Parmesan
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