Sourdough Ravioli with lamb filling

Ravioli Instructions

Prep your dough

• In the morning prep your dough by throwing the flour in a heap on your counter and making a whole in the middle.
• In the middle of your flour pour your eggs, sourdough starter and a pinch of salt.
• Mix until roughly everything is combined.
• Leave on the counter for 30 minutes.
• Knead the dough until a well shaped ball is formed.
• Place in a sealed container and rest on the counter for a few hours or place it in the fridge overnight.

Make your ravioli

• Divide your dough into two equal parts.
• On a floured surface roll both doughs out as thinly as you can.
• Use your ravioli press to mark out your shapes which you can fill with your lamb filling on one of your rolled out doughs.
• In the center of each shape place a teaspoon of filling.
• Using one whisked egg wet your dough between the fillings to ensure the top and bottom stick to each other.
• Dust with a bit of flour before placing it into a container to ensure your ravioli's don't stick to each other.

Lamb filling

• Add all ingredients into a pressure cooker and fill with boiling water up until all ingredients are covered.
• Cook on high for one hour.
• Remove all meat, bones and cloves.
• Debone and shred the lamb meat and place in a separate bowl.
• Using a blender, blend the remaining ingredients in the pot.
• If the consistency of the sauce is to thin you can cook it on the stove or add some flour mixed with water.
• Add a soup spoon of sauce to your shredded lamb and let it cool down before filling your ravioli.

Cooking your ravioli

• Heat a pot with water and a tablespoon of salt until at boiling point.
• Place a few ravioli's at a time into the boiling water.
• Remove from water when it is floating.
• Place cooked ravioli in a serving bowl and drizzle some olive oil over to ensure that they don't stick to each other.
• Plate your ravioli with a dollop of sauce and some grated hard cheese.
• Serve hot.