Ingredients
Filling
- 1 tablespoon oil
- 1 small onion, finely grated
- 1 red chilli, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 500 g (1 lb) finely minced lamb
- 2 teaspoons grated lemon rind
- 2 teaspoons chopped fresh dill
- 3 tablespoons chopped fresh flat-leaf parsley
Sauce
- 1 cup (250 ml/8 fl oz) chicken stock
- 2 cups (500 ml/16 fl oz) natural yoghurt
- 4 cloves garlic, crushed
- 1¾ cups (215 g/7 oz) plain flour
- ⅓ cup (50 g/1¾ oz) plain wholemeal flour
- ½ cup (125 ml/4 fl oz) water
- 1 egg
- 1 egg yolk
- ½ cup fresh mint leaves, finely chopped
Method
1. To make the filling, heat the oil in a large frying pan, add the onion, chilli and spices and cook over medium heat for 5 minutes, or until the onion is golden. Add the mince and cook over high heat until the meat is browned, stirring constantly to break up any lumps. Remove from the heat, stir in the lemon rind and chopped herbs. Set aside to cool.
2. To make the sauce, bring the chicken stock to the boil in a pan and cook until the stock is reduced by half. Remove from the heat, and whisk the stock with the yoghurt and garlic. Season, to taste, with salt and pepper.
3. Combine the flours, water, egg and yolk in a food processor until the mixture comes together to form a smooth dough. Turn the dough out onto a lightly floured surface. If the dough is too sticky you may need to add a little extra flour. (It is much easier to add more flour to a wet dough than add more egg to a dry dough.)
4. Divide the dough into quarters, open the rollers on your pasta machine to the widest setting, sprinkle the rollers generously with flour and roll the dough through the machine. Fold the dough into three, so that the width of the pasta remains the same and the length should now be one-third of what it was.
5. Pass the dough through the rollers again, and repeat the folding and rolling process, turning the dough right on a 90 degree angle each time. Repeat this at least ten times, dusting the machine and dough lightly with flour if you need to. When the pasta is smooth, set the rollers in a groove closer, pass the pasta through and keep setting the rollers closer until the pasta is 1 mm (1/16 inch) thick. Cover and set aside. Repeat with the remaining dough.
6. Cut the dough into 12 cm (5 inch) squares and place 1 tablespoon of the filling on the centre of each square, brush the edges lightly with water and fold each square into a triangle. Press the edges together to seal and place the ravioli in a single layer on a lightly floured baking tray. Keep them covered while making the rest of the ravioli.
7. Cook the ravioli, in batches, in a large pan of rapidly boiling salted water for 3 minutes, or until al dente. Drain and toss through the sauce. Garnish with chopped mint.
