OUR Family’s LAMB Ravioli

Let's Cook

1. Step 1.

   In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes.

2. Step 2.

   Add the minced garlic, season with salt and pepper, and cook, stirring, for 2 minutes until fragrant.

3. Step 3.

   Add the baby spinach a few handfuls at a time, stirring until each addition wilts. Season with salt and pepper, then cook for 5 minutes, lowering heat if needed to prevent sticking, until the spinach is fully wilted and the mixture is dry.

4. Step 4.

   Transfer the spinach mixture to a plate and let cool for 30 minutes, stirring occasionally to release steam.

5. Step 5.

   Once cooled, combine the spinach mixture with 1 pound ground lamb, 2 beaten eggs, ½ cup grated Parmesan, ½ cup panko bread crumbs, ¼ cup chopped parsley, and 2 tablespoons chopped mint. Season with ½ teaspoon salt and ½ teaspoon pepper. (Optional: fry a small patty to test seasoning and adjust.) Set aside for immediate use or refrigerate up to 24 hours.

6. Step 6.

   Place one strip of prepared pasta dough on a lightly floured work surface. Fill a small bowl with cold water. Fold the dough in half end to end, mark the center at the fold, then unfold.

7. Step 7.

   Working with half the dough, use a pastry scraper or dull knife to make a long lengthwise indent down the center without cutting through. Then make crosswise marks at 2½-inch intervals to create two rows of 2½-inch squares (18-20 squares total).

8. Step 8.

   Scoop a scant tablespoon of filling, roll into a ball, and place in the center of each marked square. Repeat for all squares, then gently flatten the filling mounds.

9. Step 9.

   Dip fingers in water and moisten the dough around and between the filling piles and along the edges. Fold the empty half of dough over the filling. Press the long sides together to seal, then press around each mound to remove air bubbles, using the pinky sides of your hands to seal tightly.

10. Step 10.

    Using a knife or wavy pasta cutter, cut between the mounds to separate ravioli and trim the long edges. Line a baking sheet with a floured kitchen towel, arrange ravioli in a single layer, dust with flour, and cover with another floured towel. Repeat with remaining dough and filling, stacking layers with floured towels between.

11. Step 11.

    When ready to cook, bring two large pots of salted water to a boil. Meanwhile, melt 1 cup (2 sticks) unsalted butter in a light-colored large heavy skillet over medium heat. Cook until the butter solids turn tan and it smells nutty, about 5 minutes. Remove from heat and set aside.

12. Step 12.

    Cook about 10 ravioli per pot (a quarter of the total). Once they float, cook for 3 minutes, turning once, until the lamb is cooked through. Use a slotted spoon to transfer ravioli to a serving bowl, add about ¼ cup browned butter, and gently toss.

13. Step 13.

    Top with mint ribbons, grated Parmesan, and flaky sea salt if desired. Serve piping hot. Repeat with remaining ravioli. Uncooked ravioli can be refrigerated up to 24 hours or frozen on a baking sheet, then transferred to a bag and frozen up to 1 month; boil from frozen, adding 1 minute to cooking time.