Remember this 5-Hour Lamb??? I do!
Let’s class up those leftovers into something seriously tasty! Lamb ravioli anyone?
This dish doesn’t need the addition of Parmesan cheese. There is so much going on here and the braising process has allowed ample time for the flavors to develop. So before you go grating a mountain of Parm over the dish…give it a try first. Also, the addition of fresh mint from my garden at the very end is an ode to the lamb + mint jelly combo and it just works!
Lamb Ravioli with Balsamic Roasted Summer Cherry Tomatoes and Fresh Mint
- 2 cups of shredded lamb
- Pasta from this recipe
Roll out 1 sheet of pasta. Add one heaping tablespoon of lamb on the centerline of the sheet spaced just over 2 inches apart. Using a spray bottle filled with water, mist the dough and fold it over and press to seal. With a 3 1/2 inch circle cookie cutter, cut out half moons. Repeat until all the pasta and the filling are used up.
Transfer the finished ravioli to a flour dusted tray. They could also be frozen at this point.
For the Sauce
- 2 pints cherry tomatoes
- 2 cloves garlic, smashed
- 1 sprig rosemary
- 3 Tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt
- Pepper to taste
- Fresh mint for serving
Preheat oven to 400°F. In a oven-proof dish that fits the tomatoes snuggly, toss all the ingredients until evenly coated.
Pop into the oven for 30 minutes until tomatoes are roasted, caramelized and slightly syrupy. Remove from oven and keep warm.
In the meantime, boil the ravioli in salted boiling water until done. About 7 minutes. Transfer to warmed serving bowls and top with cooked tomatoes and juices. Tear up a few sprigs of fresh mint and sprinkle over the pasta. Drizzle the whole thing with a bit of olive oil.