Ravioli édes ricottával és bárány raguval

INGREDIENTS

Dough:

• 30 g parmesan cheese, cut into pieces (2 cm)
• 200 g of flour, plus for the top
• 2 large eggs
• 1 tsp fine-grained sea salt
• 1 tsp olive oil, extra for oiling

Filling:

• Thin peel of 1 lemon, 1 strip
• 2 sprigs of fresh parsley
• 200 g ricotta (Italian cottage cheese)
• 2 tsp powdered sugar
• 1/2 teaspoon fine-grained sea salt
• 1 pinch of ground black pepper
• water to coat the dough

Lamb Ragout:

• 1 clove of garlic
• 30 g onion
• 20 g of extra virgin olive oil
• 600 g leg of lamb, boneless, diced (1 cm)
• 700 g canned tomatoes
• 100 g of water
• 2 sprigs of fresh parsley, leaves only
• 1 tsp fine-grained sea salt

PREPARATION

Dough:

1. Put the parmesan cheese in the mixing bowl, grate it for 10 sec / speed 10 on. Remove to a bowl.
2. Put the flour, egg, salt, oil and 1 tsp grated parmesan in the mixing bowl, knead 2 p / speed on. Meanwhile, oil the Varoma tray with olive oil and set aside. Shape the dough into a ball on a floured surface, wrap in plastic wrap and set aside while you prepare the filling. Wash the mixing bowl.

Filling:

1. Place the lemon zest and parsley in the mixing bowl and chop for 15 sec/speed 8 . Use the spatula to push down the pieces that have stuck to the side of the mixing bowl.
2. Insert the butterfly . Add the ricotta, sugar, salt and pepper and mix for 5 sec/ speed 3 .
3. Divide the dough into four equal parts. Roll out each piece of dough on a floured surface, using a rolling pin or a dough rolling machine, into a long strip (approx. 40 cm x 10 cm), as thin as you can. Fold the strips in half lengthwise so you can see exactly in the middle, then unfold them back.
4. Place a tablespoon of filling on one half of the dough strip in a row, approx. 3 cm apart. Lightly water the dough around the filling with your finger or a brush. Fold the other half of the dough strip over the filling and gently press around the edge of the filling to squeeze out excess air. Cut the ravioli with a pasta cutter or a knife and place them on the oiled Varoma tray. Wash the mixing bowl.

Lamb Ragout:

1. Put the garlic and onion in the mixing bowl, chop 5 sec / speed 8 on. Use the spatula to push down the pieces that have stuck to the side of the mixing bowl.
2. Add the oil, the lamb and cook for
   10 p /100 °C/ / speed 1 on . Use the spatula to push down the pieces that have stuck to the side of the mixing bowl.
3. Add the canned tomatoes, water, parsley, salt and cook for 15 minutes /Varoma/ / speed 1 on . Meanwhile, prick each ravioli with a toothpick to release the air.
4. Place the prepared Varoma in place and cook for
   20 p /Varoma/ / speed 1 on.
5. Take out the ravioli in a serving bowl, pour the lamb ragu over it. Cover with plastic wrap and let stand for approx. for 2 minutes. Carefully toss the pasta with the ragu, then sprinkle with the grated parmesan cheese set aside and serve.