Gluten Free Braised Lamb Ravioli

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Gluten Free Braised Lamb Ravioli


Ingredients:

For the braised lamb neck:
  • 2 tablespoons oil, divided (olive or canola)
  • one 1 pound lamb neck
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 1 small onion, finely chopped
  • 1 bouquet garni (I did thyme, rosemary, marjoram, peppercorn, coriander seeds in a piece of cheese cloth and dump the whole thing in with the meat)
  • 4 cups beef stock or water
  • salt and pepper

For the shitake parsley broth:
  • 2 teaspoons oil
  • 1 cup shitake mushrooms thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • Stock from the meat preparation (at least 1 1/2 cups)

Instructions:

In a large stock pot or Dutch oven, heat one tablespoon oil over medium high heat. Sear the lamb neck on all sides and remove from the pot temporarily.

Heat the remaining tablespoon of oil and add the carrots, celery and onion. Cook until slightly browned and caramelized, about 5 minutes. Salt and pepper to taste. Return the meat to the pot, add the bouquet garni and enough of the beef stock to reach halfway up the sides of the meat. Bring to a boil then lower the heat to a simmer, partially cover with a lid and let the meat braise until fork tender (2-3 hours)adding more stock or water if the levels get critically low.

Remove the meat from the pot, let cool on the side. Drain the liquids from the vegetables in a strainer over a large bowl. Discard the bouquet garni. Refrigerate the stock until most of the fat raises to the top to skim it out. In the meantime, shred the meat from the lamb neck over the vegetables and mix well with your hands or a fork. Adjust the seasoning if needed.

Prepare the sauce:
In a medium saucepan, heat the oil over medium and saute the shitake and garlic for a couple of minutes, add the parsley and the stock. Turn the heat down to low and simmer for about 30 minutes. Keep warm or reheat when ready to serve.

For the ravioli dough:

  • 2/3 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/2 cup potato starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 4 egg yolks

Sift together the millet flour, rice flour and potato starch along with the xanthan and guar gums. Add the kosher salt and dump the mixture in a large bowl.
In a small bowl, whisk together the eggs and egg yolks.
By hand, Make a well in the center of the flour mix and dump the egg mixture. Working from the outside in with your hands or a large spoon, gather the flour over the eggs and work your way in until all the flour mix and liquids are mixed in. Gather the dough into a ball and use right away or keep well wrapped in the fridge until ready.

In a stand mixer, place the flours in first then add the egg mixture and mix with the paddle attachment on medium speed until the dough gathers into a ball. Use right away or park in the fridge, well wrapped.

Make the ravioli:
If you are using a pasta machine, divide the dough into four balls and roll them out to 1/2-inch thickness in between 2 sheets of plastic wrap or parchment paper.
Lightly flour the dough on both sides and run through the machine, increasing the setting each time until the dough is almost paper thin.

If you are making the dough by hand, roll each ball as thin as you can in between sheets of plastic wrap or parchment paper.

Cut the rolled out pasta into 2-inch square pieces. Add about 2 teaspoons of the meat filling in the middle. Brush the edge of the square with a little water and place another square right on top, press down and drimp the edges with a fork. You can also use a ravioli cutter to make your life easier.

Place a large stock pot of salted water over high heat and bring to a boil, add the ravioli and cook 4 to 5 minutes. Remove them with a slotted spoons and place in a serving dish. Reheat the shitake parsley sauce if necessary, pour it over the ravioli and serve.