Braised Lamb Ravioli in Yogurt Sauce

Name: Braised Lamb Ravioli in Yogurt Sauce
Yield: Yield: 8 Portions
Ingredients: Ground black pepper, as needed; ½ cup/120 mL extra-virgin olive oil; 2 garlic cloves, minced; Salt, as needed; 1½ tsp/3 g ground coriander; ½ tsp/3 g ground cumin; 8 oz/227 g minced onions; ¼ cup/12 g finely chopped parsley; 1½ tsp/3 g red pepper flakes; 1 cup/240 mL drained Greek yogurt; 3 oz/85 g butter; 3 garlic cloves, minced; 1 pint/480 mL brown veal stock, or as needed; 1 tsp/3 g salt; 1 lb 8 oz/680 g bread flour; 1 lb 8 oz/680 g ground lamb; 6 eggs

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Pasta

1 lb 8 oz/680 g bread flour
1

Main course
Street Food

Method

To make the pasta dough, combine the flour and salt in a food processor. Add the eggs and process until the mixture reaches the texture of coarse cornmeal. When pressed together, the dough should stick together and form a cohesive mass. If needed, add a little water or flour to adjust to the correct consistency.
Transfer the mixture to a work surface and knead