Ingredients

  • Pasta
  • 170 grams pasta flour
  • 2 eggs
  • 2 tablespoons olive oil
  • Filling
  • 140 grams lamb mince
  • 1 onion finely chopped
  • 2 tablespoons parley chopped
  • Sauce
  • 300 grams yogurt
  • 4 cloves garlic roasted
  • salt and pepper
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • 4 teaspoons parsley finely chopped

Directions

1. Combine flour, egg and oil until a smooth dough. Allow to rest 30 minutes.
2. Mix lamb, onion and parsley.
3. Roll dough very thin, cut into small, 3-finger sized-squares. Sruff the squares with meat mixture. Moisten seams and close into bows.
4. Mix yogurt, garlic, and salt and pepper to taste. Melt 2 tablespoons of butter and paprika. Reserve.
5. Cook pasta in salted water until they rise to the surface. Drain ravioli, serve hot and pour garlic yogurt on top, drizzle with paprika butter and garnish with parsley.



Categories
PastaLamb, main course
Keywords
PastaLamb, main course
MacGourmet downloadRavioli with Garlic Yoghourt. To import, drag image to your MacGourmet recipe box.