About the Recipe
The Mint Pistachio Ravioli Pairs perfectly with lamb. This recipe will be a family favorite.
1 Pound ground lamb
2 Garlic cloves ( I like to microwave them for 10 seconds on high to mellow the harshness if the garlic)
2 Tbs Shelled pistachios, crushed or coarsely chopped
1/2 Tsp Dry oregano or 1 Tsp fresh
1/4 tsp Coriander
3 Tbs Bread crumbs
1/2 Tsp Salt
1/2 Shallot chopped fine
1/4 Cup Olive oil for frying
1/2 Shallot chopped
3 Cups unsalted beef stock
2 Tbs Olive oil
2 Tbs Butter softened
2 Tbs flour
Salt and pepper to taste
2 Packages of Mount Desert Island Girl Mint Pistachio ravioli
Greek Yogurt, Parsley or pea shoots for garnish
Add 2 tablespoons Olive oil to shallots in a dutch oven. Cook until lightly browned. Add Beef stock salt and pepper to taste ( keeping in mind the stock will later be reduced). Set aside.
Mix all of the Meatball ingredience, except the olive oil. Unfortunately there is no substitute for using your hands. Make sure the mixture is thoroughly combined. Roll out I inch round meatballs. Heat a frying with 1/4 cup of olive oil. Sear the meatballs on all sides, working in batches if necessary. When brown on all sides place them in the pot with the broth. Bake at 350 for 40 minutes.
Remove meatballs from stock. Mix the butter and flour and add to stock. Reduce stock 1/3rd.
Boil Mount Desert Island girl Pasta Co. Mint Pistachio Ravioli in salted water until floating. About 3 minutes.
Plate Meatballs with ravioli, add stock and garnish with greek yogurt, parsley or pea shoots.