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Chef Maurizio Ferrarese
Chef Maurizio Ferrarese
Quattro at Four Seasons Hotel Houston 
1300 Lamar Street
Houston, TX 77010 
www.fourseasons.com
Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
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Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
Chef Maurizio Ferrarese of Quattro at Four Seasons Hotel Houston - Houston, TX
Adapted by StarChefs.com
Yield: 4 Servings

 

INGREDIENTS:
Pasta Dough:

500 grams all-purpose flour
300 grams egg yolks
100 grams warm water

Australian Lamb Ravioli:
2½ pounds lamb shank
2 ounces olive oil
2 ounces carrots, chopped
2 ounces celery, chopped
1 ounce shallots, chopped
1 pound veal stock
2 ounces basil
1½ pounds buffalo mozzarella, diced
Salt and freshly ground black pepper
Grated Parmesan cheese

Lamb Ragoût:
2 cups green lentils
Sage
Extra virgin olive oil
⅓ cup mixed carrots, celery, and onions, cut brunoise
1 tablespoon balsamic vinegar

Parmesan Fondue:
5⅓ cups heavy cream
10 ounces grated Parmesan cheese

To Assemble and Serve:

Beurre noisette

METHOD:
For the Pasta Dough: 

Mix the flour, egg yolks, and water in a large bowl until all of the flour is incorporated. Once you have achieved smooth dough, knead for several minutes until you are certain that all components are well integrated. Form the dough into a ball, cover with a damp cloth, and let it rest. When rested, make paper thin sheets of pasta with a pasta machine or a rolling pin.

For the Australian Lamb Ravioli: 
Heat the oven to 300ºF. Coat the lamb shank with olive oil, put it into a roasting pan, and roast in the oven for 3 hours. Add the carrots, celery, and shallots to the pan, and roast for 10 more minutes. Add the veal stock to cover, bring the stock to a simmer, and cook the lamb until tender. Measure out ⅓ cup of the resulting lamb sauce, and reserve. Turn off the heat, and allow the lamb to cool. Shred the lamb and combine it with the basil and buffalo mozzarella. Season with salt, pepper, and Parmesan cheese. Allow to cool completely before filling ravioli with this mixture.

For the Lentil Ragoût: 
Bring a pot of water to a simmer, add the lentils, sage, and 1 tablespoon of the olive oil and cook for 45 minutes, until tender. In a sauté pan, pan-roast the carrots, celery, and onions with more olive oil. Add the lentils to the vegetables, deglaze with the balsamic vinegar, and add the reserved ⅓ cup lamb sauce. Simmer the lentil mixture for a few minutes to allow the flavors to mingle.

For the Parmesan Fondue: 
Bring the cream to a simmer in a pot, add the Parmesan cheese, and stir to incorporate.

To Assemble and Serve: 
Sauté the Australian Lamb Ravioli in beurre noisette for 5 minutes. Plate the ravioli, drizzle with Parmesan Fondue, and top with Lentil Ragoût.

 
 
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