Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4–6
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the ravioli
- 4 tbsp olive oil
- ½ lamb shoulder
- 3 celery sticks, chopped
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 bay leaves
- 2 rosemary sprigs, left whole
- 2 heads garlic, cut in half
- 6–8 anchovy fillets
- 1 tbsp tomato purée
- 1 litre/1¾ pints chicken or lamb stock
- 500ml/18fl oz Italian red wine
For the anchovy dressing
- 1 garlic clove, minced
- handful fresh flatleaf parsley leaves, chopped
- handful fresh mint leaves, chopped
- 6 anchovy fillets
- 4 tbsp olive oil
- 1 tbsp Chardonnay or moscatel wine vinegar
To serve
- 4 pasta sheets, ready rolled or homemade
- 100g pecorino cheese, grated
Method
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To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4.
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Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3 to 4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan.
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Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside.
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To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée.
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Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes.
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To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve.
