Three lamb ravioli on a blue and brown round plate with a sprig of sage on the side. A multi-color napkin is under the plate.
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5 from 10 votes

Lamb Ravioli with Brown Butter Sauce

Light delicate pasta encases a delicious filling of rosemary seasoned ground lamb and goat cheese. The sauce is a light combination of brown nutty flavored butter, lemon, and fresh sage leave. An ideal dish for a special meal or occasion. 
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: First course, Main Course
Cuisine: Italian
Keyword: classic Italian dish, pasta filling, special occasion meat
Servings: 15 people
Calories: 489kcal

Ingredients

Lamb Filling

  • 24 oz lamb ground
  • 10.5 oz goat cheese
  • 1.5 tbsp Rosemary fresh
  • 10 oz frozen spinach thawed chopped and moisture removed with paper towels.
  • 2 tbsp olive oil
  • 2 tbsp garlic cloves minced

Pasta Dough

  • 1 tbsp olive oil
  • 1 1/2 tsp Kosher salt
  • 500 grams 00 flour or bread flour
  • 4 eggs ** See notes

Brown Butter Sauce

  • 1 cup butter
  • 2 lemons juiced
  • 32 Sage leaves
  • 1 cup Parmesan cheese
  • 1 cup reserved salted water from ravioli

Instructions

Lamb Goat Cheese Filling

  • In a large sauce pan sauté the garlic and rosemary until they seasoning releases aroma and flavor. 
  • Add the ground lamb to the pan. Salt and pepper the meat. Brown the meat breaking up the chunks with a wooden spoon. Once the meat is browned, remove it from the pan discarding any of the juice in the pan. 
  • Let the meat cool slightly and put it in the bowl of the food processor. Add the spinach and pulse several times to make sure all the ingredients are mixed. 
  • Scrape the meat filling into a bowl and mix in the goat cheese. A warm filling makes the cheese easier to mix with the filling. 
  • If not using right away, refrigerate. When you're ready to use the meat-cheese filling, make sure to warm it up. 

Make the Pasta Dough

  • In the bowl of a food processor mix the flour and salt.
  • Add the eggs one at a time along with the olive oil. This goes quickly and if the dough is dry, you may need 1 Tablespoon of water. 
  • Let the dough rest for 30 minutes. You'll cut the dough in fourths. Follow the step by step directions as in the Beef Cheese Ravioli recipe. 
    ** See notes

Butter Sage Sauce

  • While the ravioli cook, melt butter in a large saute pan or heavy skillet and continue cooking until golden brown color (noisette) appears in the thinest liquid of the butter. 
  • Continue to stir and once you reach the golden brown color remove the skillet from heat and add the sage leaves.
  • Add lemon juice and set aside. Gently pour the drained ravioli into the sauce pan and return to heat. Add the cheese and a little of the reserved boiling water and toss to coat. Serve Immediately. 

Notes

This recipe makes 60 ravioli. We figured 4 ravioli as a main dish serving. We had to quadruple the sauce recipe so there would be enough sauce. The original sauce for 4 servings - you can adjust the sauce. 
**TIP: Don't have time to make pasta from scratch? You can find fresh pasta sheets in stores or even use Won Ton wrappers. 

Nutrition

Calories: 489kcal | Carbohydrates: 27g | Protein: 20g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 580mg | Potassium: 257mg | Fiber: 1g | Vitamin A: 58.5% | Vitamin C: 11.2% | Calcium: 16.3% | Iron: 12.2%