Ravioli of lamb shoulder with anchovy dressing
This ravioli contains slow-cooked lamb and herbs and is served with a minty anchovy dressing.
Ingredients
For the ravioli
- 4 tbsp olive oil
- ½ lamb shoulderÌý
- 3 celery sticks, choppedÌý
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 bay leavesÌý
- 2 rosemary sprigs, left wholeÌý
- 2 heads garlic, cut in half
- 6–8 anchovy filletsÌý
- 1 tbsp tomato purée
- 1 litre/1¾ pints chicken or lamb stockÌý
- 500ml/18fl oz Italian red wineÌý
For the anchovy dressing
- 1 garlic clove, mincedÌý
- handful fresh flatleaf parsley leaves, chopped
- handful fresh mint leaves, chopped
- 6 anchovy filletsÌý
- 4 tbsp olive oil
- 1 tbsp Chardonnay or moscatel wine vinegarÌý
To serve
Method
To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4.
Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan.
Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside.
To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée.Ìý
Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes.
To serve,Ìýspoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve.
