MINTED GREEN PEA RAVIOLI AND LAMB SALAD

INGREDIENTS

• 600g lamb fillets

• 1 teaspoon cracked black peppercorns

• 1 clove garlic, crushed

• 1 tablespoon olive oil

• 1 quantity of  plain pasta dough

GREEN PEA FILLING

• 1 1/2 cups ( 180g ) fresh or frozen peas

• 40g butter

• 1 onion, chopped

• 1 tablespoon chopped fresh mint

MINT DRESSING

• 1/4 cup olive oil

• 2 tablespoons cider vinegar

• 1/2 teaspoon sugar

• 1 1/2 tablespoons shredded fresh mint leaves

MINTED GREEN PEA RAVIOLI AND LAMB SALAD METHOD:

Combine lamb, pepper, and garlic in a bowl; cover, and refrigerate for 1 hour. Heat oil in the pan, add lamb mixture, and cook for about 5 minutes until well browned all over and tender, drain on absorbent paper; cool. 

Cut lamb into thin slices. Roll pasta dough until 2mm thick, and cut into 4cm rounds. Top half the rounds with 1/2 level teaspoons of pea filling, brush edges of rounds with water, top with remaining rounds, and press edges to seal. 

Add ravioli to a large pan of boiling water, and boil, uncovered, for about 5 minutes or until just tender; drain. Rinse ravioli under cold water, drain; cool. Combine ravioli lamb and mint dressing in a bowl. 

Green Pea Filling: Boil, steam, or microwave peas until soft, and drain. Heat butter in the pan, add onion, and cook, stirring, until soft. Blend or process peas, onion mixture, and mint until combined, but not smooth.

Mint Dressing: Combine all ingredients in a jar; shake well.

Serves 6.

Note: Ravioli can be prepared a day ahead. Salad can be made 2 hours ahead.

Storage: Covered, in the refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Filling suitable.

 

Also Read: LAMB WITH BROCCOLI IN RED WINE SAUCE